Sunday, June 2, 2013

Roasted strawberry muffins


One of my favorite things about this time of year is our local farmer's market. For reasons unknown, we have several small farmer's markets in town rather than one large one. I wish that these smaller ones would consolidate into one single farmer's market similar to the Des Moines Farmer's Market that I love to attend when we visit my in-laws. Des Moines knows their stuff because their farmer's market is phenomenal.

We made a trip to one of the small farmer's markets one weekend and I was excited about the abundance of strawberries. These bright berries are my favorite fruit, so I bought two large containers of them.

I decided to make a few recipes with my loot and one of them was these roasted strawberry muffins. This was my first time roasting this particular fruit, and I adored how the juices turned out to be a deep gorgeous red color. The muffins were a bit on the soggy side, much to my husband's disappointment. The flavor, though, was really nice. The roasted strawberries had a nice bright flavor, and the muffins were not overly sweet.

If I make these again, I would recommend cutting down on the liquids a bit (either decreasing the strawberry juice/milk mixture, the Greek yogurt, or both). Regardless, I was still happy to be eating this for breakfast rather than my tried-and-true toasted English muffins.

Stay tuned for another strawberry recipe...

Roasted strawberry muffins
  • 1 pound strawberries - rinsed, hulled and quartered
  • 1 cup sugar, plus a pinch for roasting
  • Milk, as needed
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour*
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup Greek yogurt
  • 2 large eggs
  • 2 tsp vanilla extract
  • 8 TBSP unsalted butter, melted and cooled slightly
  • Coarse sugar, for topping (optional)
* You can substitute all-purpose flour if you don't have white whole wheat flour

Directions
Preheat your oven to 400˚ F.

Line a baking sheet with aluminum foil.  Place the rinsed, hulled and quartered strawberries on the aluminum foil in a single layer. Sprinkle the berries with just a pinch or two of sugar and gently toss to mix. Place the baking sheet in the oven and bake/roast for about 20-22 minutes, stirring once or twice.

Once the berries have finished roasted, you should have between 1-4 Tablespoons worth of strawberry juice. Strain the roasted berries into a colander or strainer and reserve the juice (you can place the colander over a liquid measuring cup or other container). Measure the strawberry juice and add enough milk to make total 6 tablespoons worth of liquid.

Immediately lower your oven temperature to 350˚ F.  Line a standard muffin pan with paper liners and set aside.

In a medium bowl, whisk together the sugar, flours, baking powder and salt. In a separate large mixing bowl, mix together the strawberry juice/milk liquid, Greek yogurt, eggs, and vanilla extract until smooth.  Add in the melted butter and mix thoroughly.  Add the flour mixture into the bowl with the wet ingredients and mix until well combined. Using a rubber or wooden spatula, gently fold in the roasted strawberries.

Evenly divide the batter between the prepared muffin liners.  If you want, you can add a few pinches of coarse sugar to the tops of the batter.

Bake the mufins, rotating the pans halfway through, for about 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.  Turn off the oven, remove the pan from the oven and transfer to a wire rack and allow the muffins to cool completely.

Yield: I got about 14 muffins, but Annie says that the recipe makes 16

Source: Annie's Eats

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