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!
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
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.