Strawberry Muffins

by Gavan on May 11, 2011

I came across this recipe from Nigella Lawson in a recent issue of People Magazine and as luck would have it I had just gotten a lovely batch of organic strawberries in my CSA box so guess what happened next? Well apart from having an influx of my neighbors ‘popping’ by as the muffins were in the oven I decided to make some for some of the mums in the neighborhood for Mothers’ day. Too bad they didn’t actually get any. My missus demolished most of them before she went on her cleanse. True story! Ah well it’s the thought that counts.
Anyway enough about my ass kissing attempt. This is a pretty standard muffin recipe except I used all organic ingredients. At first making I thought the batter was too dry so I played around with it but my versions came out undercooked. I suppose the juice of the strawberries make the muffins super moist so that Nigella’s batter won the taste testing. I guess she does know what she’s doing after all! Except for the quantities. I have no idea how she got 24 muffins (as stated on the recipe) when I barely got 6. Think she’ll explain it to me? Oh wait, I just reread hers and she made mini muffins, for feck’s sake!

RECIPE:

Makes 6 muffins or 24 mini muffins (allegedly)

1 cup organic strawberries – 1/4″ slices
1/2 lemon – juiced
1 cup organic flour
1/2 cup organic cane sugar
1 tsp baking powder
1/4 cup organic vegetable oil
1/3 cup low fat sour cream
1 tsp vanilla extract
1 large organic egg

DIRECTIONS:
Preheat oven 400°F

Place sliced strawberries in a small bowl with lemon juice, stir. In a large mixing bowl add sifted flour, sugar and baking powder. In another bowl add oil, low-fat sour cream, vanilla and egg. Mix thoroughly. Using a large spoon mix the wet ingredients into the dry. Combine. Fold in strawberries.

NOTE: As I said, the mixture will look dry but don’t worry they’ll moisten up while baking.

Using an oiled  muffin tin fill each muffin 2/3 full.

Pop in the middle shelf of the oven for 12-14 minutes.

To check: Use a toothpick to pierce the center of a muffin and if the pick comes out clean you’re good. Remove and let sit out of the oven for 10 minutes before removing from trays.

Moist and delicious and full of strawberry flavour–a perfect way to use up your strawberries. These would be beautiful on a brunch buffet and they’d be quite a tasty picnic snack, don’t you think?

All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.

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{ 7 comments… read them below or add one }

Allison May 21, 2011 at 9:35 am

I used an organic 2% greek yougurt instead of sour cream, and muffins came out great. My kids and husband loved them.

Gavan May 23, 2011 at 1:09 pm

Great stuff Allison, thanks. I’m glad your family loved them.
Cheers.

Darlene Smoot May 23, 2011 at 9:26 pm

This was exactly the recipe I was hoping to find when I googled, simple and fresh. Plus, who knew I’d find such a great website – and with veggie options! ….. Yesterday I picked up the sweetest strawberries yet at our farmer market in San Clemente CA. I doubled your recipe and it was perfect! The muffins are so moist, thanks to some great berries.

I’m looking forward to trying more of your recipes, thank you!

Lynne June 6, 2011 at 4:21 pm

I made these muffins today and they sure didn’t look like the photo in People magazine (they looked exactly like yours). I thought the batter was way too stiff and I used a huge egg. I think they would have been a little better had the batter not been so thick.

Feast Your Eyes! Catering and Events June 22, 2011 at 7:09 am

Fabulous recipe for strawberry muffins, it’s really simple and they’re a fantastic little dessert.

BumbleVee February 3, 2012 at 12:56 pm

I never get as many of anything as recipes state…but, then…if I’m having a lovely strawberry or blueberry or cranberry muffin…I want a muffin for heaven’s sake…not a tiny teaspoon-y thing…. I have man size muffin pans….with only 8 cups ….. I get 8 from any and all recipes…. no matter how many they say I’ll get.
I’ve been perfecting my own muffins for the past few years now… I love some plain yogurt in mine too…and, I always use butter. Just can’t make myself use oil in my baking…..

Gavan February 8, 2012 at 12:07 pm

I hear you on the serving size. I’ve come across that too on many a recipe. Now if I make someone else’s recipe I just eyeball it although unfortunately you can’t do that in baking as you probably know.

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