Fresh Strawberry Muffins
#204136 - 08/10/05 07:25 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Fresh Strawberry Muffins
(Makes 12 muffins)
These muffins are a great way to get some insoluble fiber if you can tolerate the whole wheat flour! They're also tremendously tasty. The whole wheat flour and almond extract give them a unique and wonderful flavor.
Muffins
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour (if you can tolerate it, otherwise use all white)
1/2 cup sugar
1 tablespoon baking powder (yes, a full Tbsp!)
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup egg substitute (or 2 egg whites)
1/2 teaspoon almond extract
3/4 cup soy buttermilk (add about 1/2 Tbsp lemon juice to measuring cup, then fill to 3/4 cup with soy milk and allow to sit 10 minutes)
1/4 cup canola oil
1 cup fresh strawberries, chopped
Topping
1 teaspoon cinnamon
3 tablespoons sugar
Preheat oven to 375 degrees.
Spray muffin tin with cooking spray.
Mix together flour, sugar, baking powder, backing soda and salt.
In a separate bowl beat together eggs substitute, almond extract, soy buttermilk and canola oil.
Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
Gently fold in the strawberries.
Fill prepared muffin tins about 2/3 full.
Top with cinnamon/sugar mixture.
Bake 15 minutes or until tester comes out clean.
Adapted slightly from a recipe by Simply Chris on Recipezaar
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Do you have to use the whole wheat flour possible sub. a soy flour? Never used it before so new to cooking for IBS...
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Life is too short eat desert FIRST!!!
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You've done it again Kree.... making my mouth water even before I finish my breakfast!! That picture looks so good... I can just taste those little bits of strawberry!! YUM!!
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These sound fabulous.
I can't tolerate any whole wheat so I'll be using all white. Do I need to use white pastry flour or can I just use more white all-purpose flour?
What is pastry flour, anyhow?
Thanks.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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Sand, I would just use more all-purpose flour. I just used regular whole wheat flour. I'm not exactly sure how pastry flour is different! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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soy flour
#204222 - 08/10/05 10:29 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Quote:
Do you have to use the whole wheat flour possible sub. a soy flour? Never used it before so new to cooking for IBS...
Honestly, I've never used soy flour either. I've heard you should only sub it for up to 1/3 of wheat flours, though, because it has different properties. Because of that, I wouldn't use it to replace the full 3/4 cup. I might use 1 cup all-purpose flour and 1/2 cup soy flour. According to what I've read that should work out for you!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks so mush for the fast respnse. I can't wait to try these!!!
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Life is too short eat desert FIRST!!!
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