Vanilla Strawberry Muffins

By jeff and alli -
I adapted this recipe from a cupcake recipe I found.  The strawberry flavor and color is faint, even so, these were pleasant.  Sometime in the future I want to experiment and try to enhance the strawberry flavor.  I think using strawberry yogurt might help up the strawberry power.  We used frozen strawberries for the puree which I love, because then you can make this any time of year, not just during the short fresh strawberry season.

Update 9/10/15 -  I made these again adding a small container of strawberry activia yogurt.  It did increase the strawberry flavor nicely, but my muffins ended up a bit dense and too moist so I need to keep working on the proportions.

Vanilla Strawberry Muffins


INGREDIENTS



  • 2/3 cup whole fresh or frozen strawberries, thawed 
  • 1 cup white flour
  • 1/2 cup wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup milk, (I actually used coconut milk but the flavor didn't come through)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) butter, room temperature
  • 2/3 - 3/4 cup sugar
  • 2 eggs

DIRECTIONS



  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if needed.  we had more than 1/3 cup and used the extra in our oatmeal (delicious).  Set aside any extra.
  3. Mix in milk and vanilla to the 1/3 cup strawberry puree.  Set aside.
  4. In a medium bowl, whisk together flours, baking powder, and salt; set aside. 
  5. In another bowl or your food processor, cream butter & sugar until light and  fluffy.  Slowly add eggs. (i used my still messy food processor; the less dishes the better)  Then add the strawberry puree mixture and blend together.
  6. Pour the wet ingredients into the dry ingredients and mix together with a spoon or spatula.
  7. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 20 to 25 minutes. Transfer muffin tin to a wire rack and let muffins cool.

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