Why can’t I find this recipe on my site under ‘s’ for strawberry in ‘sweet muffins’ on my handy recipe index? Oh, because I haven’t posted it. I’ve blogged previously about past-Aimee and future-Aimee and how annoyed I get when I haven’t posted a recipe I want. Assuming you can accept that there are actually two versions of yourself at one time, I’m sure this makes sense to you too.
Long story short, I’m currently baking more from a collection of notes that from my site because I have 40 recipes photographed and waiting to go, that are not up. Because life.
No longer, dear reader! And by ‘dear reader’ I am referring to future-Aimee. Let me make promises I probably won’t keep about putting them up post-haste (awesome pun – totally unintentional). Let’s start with these muffins as strawberries are in season and after the recent Hep-A scare with frozen berries one will no longer be using frozen berries.
And yes, for the record I’ve now thrown out all my frozen berries from anywhere other than Australia, and made my first trip to berry farms this weekend to start freezing my own. This is my stance. Though it has resulted in a small infestation of fruit fly in my kitchen which I’m not having fun with… I feel I’ve shared too much. Still better than Hep-A though.
Enjoy future-Aimee, I hope the fruit-fly thing ended quickly. And it didn’t put people off the recipe.
1 ¾ cups all-purpose flour
¼ cup fine cornmeal (polenta)
1 cup sugar (white, brown or coconut, your the boss)
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
Grated zest of 1 lemon
2 large eggs, at room temperature
1 cup buttermilk, at room temperature*
60 grams of butter, melted
1/3 cup natural yogurt
½ teaspoon vanilla extract
1 cup strawberries, chopped
*If you don’t have buttermilk add a tablespoon of lemon juice to 1 cup normal milk. No biggie.
- Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Grate your lemon rind and make buttermilk if needed.
- Place flour, cornmeal, sugar, baking powder, baking soda, and salt in bowl and mix together.
- Now add your lemon rind, eggs, buttermilk, melted butter, natural yogurt, vanilla essence and blueberries.
- Mix until just combined (don’t over mix!)
- Spoon into the prepared muffin tin and bake for approx. 20 minutes or until a skewer comes out clean and they bounce back to touch. Cool on wire rack. Makes 12.
Healthy? 206 calories a muffin. And they’re filling too.
Gluten free? These muffins are so dense and moist they’d convert really well with a gluten free flour alternative. I plan to make them for a GF friend soon and will report back.
Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.