These delicious muffins are packed with bright and fresh flavors of summer, and a great way to hang on to the sunshine all year long!
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Whole-Wheat Strawberry Corn Muffins
- Cooking and Prep: 30 m
- Serves: 8
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Contains:
Ingredients (13)
Whole-Wheat Strawberry Corn Muffins
Start Cooking
Prepare the Whole-Wheat Strawberry Corn Muffins
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with paper liners and set aside.
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In a medium bowl, whisk together oil, applesauce, honey, egg, baking soda, baking powder, vanilla, and salt until combined. Add milk and cornmeal. Whisk to combine. Add flour. Switch to a sturdy spoon and stir to combine.
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Toss diced strawberries with flour to coat. Add to muffin batter and stir until evenly distributed.
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Spoon the batter into prepared muffin pans, filling each cup about two-thirds full. Bake for 18–20 minutes, until the tops are firm.
Note:
These muffins freeze well in an airtight container or bag.
Credits
Photography and Styling by Miriam Pascal
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