I feel like I've lost my baking mojo a little over the past few weeks. The kids and I have all been taking turns to get sick and I just had my first exam of the year, so time and energy has been pretty low. Every weekend I've just been baking the essentials of bread, a couple of snacks for the week and prepping some dinners.
Today though I was inspired to whip up something yummy for the boys to have for afternoon tea. The sun was shining, I had nowhere to be and there was a punnet of strawberries calling my name!
We are huge fans of strawberries but it's rare that I cook with them, they just never seem to last long enough.
Did you know that strawberries are one of the highest spayed crops? So if you can't get organic berries then washing them well is essential. I tip strawberries into a bowl, cover with water and a splash of apple cider vinegar and leave them to soak for 5 minutes before rinsing. Easy. If you have an abundance of fresh strawberries you can wash them, trim the tops off and freeze to use later.
The boys loved these muffins. They are light and sweet and packed with fresh strawberry flavour. I would like to say I know they'll freeze well but there weren't any left for me to find out!
I got 8 full muffins from this recipe but you could probably stretch the mixture to 12.
My Dairy Free Strawberry Muffins
1 1/2 cups white spelt flour
1/3 cup coconut sugar
2 ts baking powder
1/4 ts salt
1 egg, at room temperature
1/2 cup non-dairy milk, at room temperature
1/2 cup coconut oil
1 ts vanilla extract
1 punnet strawberries, washed and quartered
Preheat the oven to 180 degrees Celsius / 160 degrees fan-forced. Place 8 paper liners in a muffin tray and set aside.
Place the dry ingredients in a large bowl and use a whisk to combine.
Place the wet ingredients into a jug and whisk together until smooth.
Pour the wet ingredients into the dry and mix gently until only just combined. Fold through the strawberries reserving a handful to scatter on top of the muffins.
Spoon the mixture into the prepared tray, about 2/3 full, and top with reserved strawberries.
Bake for approximately 20-25 minutes or until golden brown and the top springs back when pressed lightly.
Turn out onto a wire rack to cool.