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Whole-Wheat Strawberry Corn Muffins


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!


Prepare the Whole-Wheat Strawberry Corn Muffins

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with paper liners and set aside.
2. 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.
3. Toss diced strawberries with flour to coat. Add to muffin batter and stir until evenly distributed.
4. Spoon the batter into prepared muffin pans, filling each cup about two-thirds full. Bake for 18–20 minutes, until the tops are firm.


These muffins freeze well in an airtight container or bag.  


Photography and Styling by Miriam Pascal