Strawberry Muffins (Eggless)

Sweets for a Saturday #8- Strawberry Muffins (Eggless)

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I had a package of thawed strawberries in the fridge from a recent strawberry cake I had made and decided to put them to good use.  I already had strawberry cupcakes in the freezer and wanted something with a little more healthy snack vibe for the little tornado aka my two year old son.  Soooo... I whipped up his little recipe by looking at a few recipes online and inventing my own.  This recipe has no eggs so it's great for those with allergies (like my little guy) or if you just happen to be out of eggs.  These muffins are perfect for breakfast or snack (or dessert as my husband ate them).  They are just sweet enough without being a cupcake and make you feel it's okay to eat more than one... hey there's whole wheat flour in them...that makes it okay right?

Start by whisking the all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon together.

In a separate bowl, whisk together the strawberry puree, buttermilk, oil, yogurt and vanilla.

Dump the dry ingredients into the wet (no need for splitting it up into batches...just dump it) and whisk to combine.

Divide batter into prepared muffin tins... I made both mini and standard size muffins.

And back at 375 degrees... minis 5-7 minutes. standard 14-17 minutes...keep and eye on these... they are suppose to be super moist so you don't want to over bake them.  When a toothpick comes out clean they are done!


Strawberry Muffins

1 cup strawberry puree
1/3 cup plus 3 tbsp. sugar
1 1/4 cup all purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 cup low fat buttermilk
1/4 cup canola oil
1/4 cup low fat vanilla yogurt (you can add 1 egg if you prefer)
1 tsp. vanilla

Combine all purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon; whisk to combine.
In a separate bowl, whisk together the strawberry puree, buttermilk, oil, yogurt and vanilla.
Mix the dry ingredients into the wet and divide into prepared muffin tins.  Bake at 375 degrees until a toothpick inserted into the middle of the muffin comes out clean.
Mini: 5-7 minutes  Standard: 14-17 minutes

Allow to cool a few minutes in muffin tins and turn out to cool completely on a wire rack.

Yield: Approximately 12 to 14 standard muffins


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