Strawberry Muffins

by angelika on February 23, 2012

Little Man and I were responsible for snack on Valentine’s Day at his school. He wanted to make a muffin, and I wanted something that seemed to say Valentine’s Day, in a healthy way. These muffins are great. Part whole wheat flour, fresh strawberries, and a little heart shaped strawberry laying on top. 

Strawberry Muffins
makes 24-30 muffins

2 cups whole wheat pastry flour
1 1/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 sticks of butter, softened
2 1/4 cup sugar
3 eggs
1 egg white
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups finely chopped strawberries
Preheat the oven to 350º.
If you want to lay heart shaped strawberries on top, cut off the stem with a v shape on each side, then when you slice the strawberries you get a heart. The decoration on top makes the muffins rise a little less neatly, but I think the cute factor more than makes up for it.

Sift together the dry ingredients in one bowl and set aside. 
In the mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, until incorporated. Scrape down the bowl. 

In a small bowl or large measuring cup mix the milk and vanilla. Add the flour and milk to the mixer bowl, alternating between. Start and end with the flour mixture. Fold in the strawberries.

Use a scant ice cream scoop full of batter in a lined muffin tin. You want the tin no more than 2/3 full. If you overfill the heart shape gets really wonky. If you are omitting that part you can make them a little more full so they mound up a bit.

Bake for 20-30 minutes, until a cake tester comes out clean. If you use all AP flour they will be done in 20 minutes, the addition of whole wheat flour increased the baking time by 6 minutes for me.

A votre santé!

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