This morning at breakfast time, I opened the fridge, only to have three punnets of strawberries stare back at me. I made a mental note to look up a recipe so I could use them up. Not too long after this, I made myself a cuppa and burned myself quite badly on the wrist with the kettle’s steam… silly me. I whisked Dora up and bundled her into the car to make a mad dash to the chemist. When I returned, there was a parcel on my door step. I ripped open the envelope to reveal a copy of Healthy Family, Happy Family by Karen Fischer that I had won over at Natural Aussie Families .
Lunch has been and gone, my burn is feeling much better and I am sitting in the afternoon sun flicking through my lovely new book. To my excitement, there is a recipe that calls for a punnet of strawberries. The other ingredients are in my pantry or fridge and it’s super healthy! Yippee. The oven is on. Back soon.
Have a read of the recipe while I’m gone.
Strawberry and Honey Muffins (Happy Muffins) ~ Gluten-Free, Vegetarian and Vegan options
1 egg or equivalent egg substitute
1/3 cup honey
1/2 cup of organic soy milk or milk of your choice (GF: malt-free soy milk)
1/4 cup rice bran oil (or light/flavourless olive oil)
1 1/2 cups wholemeal self-raising flour (or gluten free self-raising flour)
1/2 teaspoon bicarb soda (baking soda)
2 shakes (1/4 teaspoon cinnamon)
1 punnet (250g/9oz) strawberries, tops removed and diced
1 handful sultanas (golden raisins optional)
fine desiccated coconut
Preheat the oven to 180˚c (355˚F). Place paper patty pans into the holes on a 12-cup muffin tray (or alternatively, grease a 12 cup muffin tray). In a small food processor, blend the egg, honey and milk until smooth. Then, while the motor is running, open the chute and slowly drizzle in the oil and blend well until smooth and creamy.
In a large mixing bowl, mix the flour, bicarb soda and cinnamon. Add the strawberries, sultanas and the wet ingredients and briefly stir with a wooden spoon until just mixed (don’t over-mix). Spoon the mixture evenly into each muffin cup, filling high, and sprinkle with desiccated coconut (this gives them a gorgeous party look).
Bake for 15-18 minutes or until slightly golden on top. Cool on a wire rack.
* These muffins will last in the freezer for up to three months
The verdict: Yum! Dora and I shared one that was still a touch warm. You can taste the honey and they are packed with fruit. My batch made eight so I’ll use a smaller muffin tray next time.