Monday, May 27, 2013

Roasted Strawberry Muffins

Awe.Some. I bought a flat of strawberries and decided to make stuff with all of them. Rather than, like, jam. So we had some good and bad things all made with strawberries all within a week. It was actually really fun and I want to try the same thing, but with avocados.
The roasting seemed to really bring out the strawberry flavor and the muffins were delicious! Can't wait to make them again!
Photo credit to Jersey Girl Cooks
Roasted Strawberry Muffins
Makes about 16 muffins
1 lb. strawberries, rinsed, hulled and quartered
1 cup sugar, plus a pinch for roasting
Low-fat milk, if needed
1 cup all-purpose flour
1 cup white whole wheat flour
1½ tsp. baking powder
½ tsp. salt
½ cup low-fat greek yogurt
2 large eggs
2 tsp. vanilla extract
8 tbsp. unsalted butter, melted and cooled slightly
Coarse sugar, for topping (optional) {I didn't use this}

Preheat the oven to 400˚ F. Line a baking sheet with foil. Spread the berries out on the baking sheet, sprinkle with a pinch of sugar and toss gently to mix. Roast, stirring once or twice, until the berries are tender and have released most of their juices, about 20-22 minutes. Place a colander or strainer over a bowl or liquid measuring cup and strain the berries, reserving the excess juices. You will have approximately 4 tablespoons (¼ cup) of juice. Add just enough milk to make 6 tablespoons total of liquid if you are short on juice.

Lower the oven temperature to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the sugar, flours, baking powder and salt. Whisk to blend. In a large mixing bowl, combine the reserved strawberry juice/milk, greek yogurt, eggs, and vanilla extract. Whisk until smooth. Whisk in the melted butter. Add the dry ingredients to the bowl with the wet ingredients and whisk just until combined and no dry streaks remain. Fold in the strawberries with a spatula.

Divide the batter between the prepared muffin liners. Sprinkle the tops with coarse sugar, if desired. Bake, rotating the pans halfway through, until the muffins are set and a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool.

Recipe Source: Annie's Eats

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