Sunday, January 25, 2009

Whole Wheat Strawberry Muffins


2 cups whole wheat flour
2 t baking powder
3/4 t sea salt
1 cup sugar
3 T melted butter
1 egg
1 t vanilla
1 1/4 to 1 1/2 cup milk (this will depend on how moist your strawberries are)
1 1/2 cups sliced strawberries
Mix ingredients.
Spoon into muffin tins and bake at 425 for 15 to 20 minutes until golden.
***This recipe could be used for a baked 'pancake' by making the batter slightly to the thin side and pouring it into sprayed 9x13 pans. Could also bake it in a loaf pan as a Strawberry Bread.

2 comments:

Niki said...

These look interesting. I will have to stock up on berries in the summer. Do you use one main muffin mix and switch up the ingredients? Do you like the NT muffins. I find them a little hard to get used to, maybe the spelt flour is a little different.

Donna said...

Berries were on sale here for .99 per 16oz last week!
(almost as good of a deal as you get at the meat markets up there!)

Lately, I have used one main recipe for ease/time.

In the N.T. recipes, I always use wheat. I've not been able to get spelt yet however I would like to!

But, those recipes do take some time getting used to regardless. I've played with several of them, but I've not found any certain one to be so predictable that I can use it easily with everything yet...but I will keep trying!!