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Issue 606: Whole-wheat strawberry corn muffins

Miriam Pascal

These delicious muffins are packed with bright and fresh flavors of summer

Wednesday, August 22, 2018

 Mishpacha-Recipe

Recipes, styling, and photography by Miriam Pascal

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

Yields about 18 muffins

  • ½ cup oil
  • ½ cup natural (unsweetened) Applesauce
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • pinch salt
  • 1 cup milk or pareve milk
  • 1 1/4 cup yellow cornmeal
  • 1 ½ cup white whole-wheat flour
  • 1 heaping cup frozen strawberries (do not defrost!), diced
  • 1 Tbsp flour


Preparation

Preheat oven to 350°F (180°C). Line muffin pans with paper liners and set aside. 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.

Toss diced strawberries with flour to coat. Add to muffin batter and stir until evenly distributed.

Spoon the batter into prepared muffin pans, filling each cup about two-thirds full. Bake for 18–20 minutes, until the tops are firm.

PLAN AHEAD: These muffins freeze well in an airtight container or bag.

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