Strawberry Mini Muffins
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 20
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon lemon juice
- 1/2 teaspoon baking soda
- 1 cup white whole wheat flour
- 1/4 cup maple syrup
- 1 cup strawberries (whole)
- 1/4 cup non-dairy milk (as needed)
- 6 tablespoons confectioner’s sugar (optional)
- 4 teaspoons strawberry puree or all-fruit spread (optional)
- a few drops vanilla extract (optional)
- Carbohydrate 9.36973841742153 g
- Cholesterol 12.282916666501 mg
- Fat 4.73282183329945 g
- Fiber 0.304145838700948 g
- Protein 1.27437966653366 g
- Saturated Fat 2.94406324997776 g
- Serving Size 1 1 mini muffin (20g)
- Sodium 35.1599416624435 mg
- Sugar 9.06559257872058 g
- Trans Fat 0.359584216664803 g
- Calories 85 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners." }, { "@type": "HowToStep", "text": "Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla." }, { "@type": "HowToStep", "text": "In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below)." } ]
