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I recently made a strawberry birthday cake for my son, who was turning 6. The frosting recipe called for pulverized freeze dried strawberries. The intense strawberry flavor that resulted was amazing! It got my wheels turning as I wondered where else I could try this simple ingredient to pack a strawberry punch.
My family is a muffin family. It is our favorite Sunday tradition, so naturally, strawberry muffins were the first thing that came to mind.
I love this recipe because it is full of nourishing whole grains and flax seed. These provide a great source of fiber, protein, and omega 3 fats to start your day of feeling nourished and satisfied. The freeze dried strawberries in the muffins along with the strawberry sauce create an unmistakable strawberry flavor that you won't be able to resist. My family loved this recipe, I hope you will too!
Strawberry Muffins
3/4 cup Oat Bran
3/4 cup Whole Wheat Flour
1/4 cup Ground Flax Seed
1/3 cup sugar
1/4 cup pulverized freeze dried strawberries
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup oil
2/3 cup plain yogurt
1 egg
1/3 cup applesauce
1 tsp. vanilla
Strawberry Sauce
2 cups frozen strawberries
1/4 cup sugar
1 tbsp corn starch
1/2 cup water
For the Muffins
Preheat oven to 350 degrees.
Mix the oat bran, flour, ground flax, sugar, strawberries, baking powder, soda and salt in a bowl.
In a separate bowl, mix oil, egg, yogurt, applesauce and vanilla.
Mix the wet ingredients with the dry ingredients.
Spray 12 muffin tins and fill about 3/4 full
Bake for 16 - 19 minutes, until muffins spring back when lightly touched
For the Sauce
Mix sugar and cornstarch.
Put strawberries, sugar/cornstarch mixture and water in a sauce pan.
Cook and stir until mixture boils.
Cook on low heat, stirring occasionally, until mixture thickens and strawberries begin to break down. Mash strawberries
Serve over muffins.
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