Springtime Strawberry Muffins
From jo_jo_ba 16 years ago
- 30 minutes to make
- Serves 18
Pair up your garden bounty this spring and summer for these delicious muffins. Lavender infused soymilk teams up with whole spelt flour, applesauce and two forms of strawberries, for a breakfast that will never be the same!
Ingredients
- 1 cup plain, low-fat soy milk shopping list
- 3/4 cup agave nectar shopping list
- 2 tbsp dried lavender shopping list
- 1/2 cup unsweetened applesauce shopping list
- 3/4 cup pureed strawberries shopping list
- 3 tbsp canola oil shopping list
- 4 cups spelt flour shopping list
- 1 tbsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/3 cup diced strawberries shopping list
How to make it
- Preheat oven to 350F. Lightly grease muffin cups.
- Heat soy milk, agave nectar and lavender in a saucepan until steaming.
- Cover, remove from heat and steep 5 minutes.
- Mix applesauce, pureed berries and oil in a medium bowl.
- Strain soy milk mixture into the sauce mixture and set aside to cool.
- Whisk together the flour, baking powder and baking soda.
- Add berries, toss to coat well.
- Pour in the wet mixture and mix just to blend.
- Bake 25-30 minutes, or until they test done.
- Cool 3 -4 minutes in pans, then remove to a wire rack and cool completely.
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