We’re at the tail end of strawberry season, and I just got a haul. My mom and I went out to Barthel Fruit Farm and picked 2 flats of strawberries. I’m not sure how many pounds, but it was enough to freeze a gallon of strawberries, make 8 jars of jam, 8 jars of preserves, and strawberry muffins. These perfect bites of summer go perfectly with a coffee outdoors.
When I made these muffins, I got 9 from this recipe, but I used my slightly larger Calphalon muffin tin. I think with a normal, smaller muffin tin, I would have gotten 12.
- ½ cup almond milk
- 1 ener-g egg replacer egg
- ¼ cup canola oil
- 1 ¾ cups flour
- ½ cup vegan sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup chopped fresh strawberries
Oven temperature: 375 degrees
Preheat the oven. Make the ener-g egg replacer in its own, small bowl. Put the egg, almond milk, and canola oil in a slightly larger bowl and mix together. In a large bowl, mix the flour, vegan sugar, baking powder, and salt. Fold the strawberries in with the dry mix. Add the wet ingredients to the large bowl, mixing until combined. You might need to add an extra splash of almond milk if the batter is too dry.
Spoon the batter into greased or lined muffin tins. Bake for 25 minutes. When you take the muffins out of the oven, pierce them with a toothpick. If the toothpick comes out clean, they’re ready to eat.
Dig in. Happy July!