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Recipe by Miriam (Pascal) Cohen

Whole-Wheat Strawberry Corn Muffins

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Whole-Wheat Strawberry Corn Muffins
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Egg - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian

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!

Ingredients

Whole-Wheat Strawberry Corn Muffins

  • 1/2 cup oil

  • 1/2 cup natural (unsweetened) applesauce such as Haddar

  • 1/2 cup Gefen Honey or maple syrup

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon Gefen Vanilla Extract

  • pinch salt

  • 1 cup milk or parve milk such as Gefen Hazelnut Milk

  • 1 and 1/4 cup yellow cornmeal

  • 1 and 1/2 cups white whole-wheat flour

  • 1 heaping cup frozen strawberries (do not defrost!), diced

  • 1 tablespoon Mishpacha Flour

Directions

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.

Notes:

These muffins freeze well in an airtight container or bag.  

Credits

Photography and Styling by Miriam Pascal

Recipe tags

corn corn muffins kid-friendly kids miriam pascal muffins strawberries summer flavors super easy whole wheat
Whole-Wheat Strawberry Corn Muffins

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