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Strawberry Muffins

Name: Strawberry Muffins
Ingredients: Essy Roz

Strawberry Muffins. image: Essy Roz

Strawberry Muffins. image: Essy Roz

My strawberry muffin is the one we will be closing our winter season with.
I have decided to put the winter’s most classic fruit into small happy cakes,
And say goodbye to winter standard time that we have been living in the past few months.

This cheeky muffin has a lot of options and good bites.
It will contain any fruit you like to put in these small cakes.
Its mixture is rich and thick and will devote itself to any fruit that’ll join it.
Its mix of flour can suit itself to your needs,
There are a lot of possible alternatives and I’m positive that anybody can find themselves in this bite.

I want to thank the winter for being here,
Washing everything away,
Nurturing the ground,
Giving the trees and flowers some rest,
Made us gather as a family at home for so many beautiful moments.
Gave us a few more hours of sleep when it was stormy outside.
I want to thank the puddles and the happiness that lies in them,
Thank the sweet rain taps on the window,
The intoxicating smell of the ground after the first rain,
Thank the winter for just being, and for everything that it gives us and our miraculous earth.

I am going to celebrate this winter graduation party with an amazing bite of this muffin.
Its soft and juicy,
Its sweet and fresh,
Chunks of strawberry hide in every bite and fill it with moisture and pleasure.
Its slightly sour as well as sweet,
Its balanced and exciting,
It is truly the best bite to start the day with.
Also, it’s perfect as a post brunch snack.

And from now on we’ll begin welcoming the most exciting season of the year,
Just a moment before summer, spring is here big time!
Everything comes to life,
The flowers are smiling,
The leaves are poking out,
The vineyards are awakening.
It’s the most beautiful, sweetest and exciting season of the year.
We all bloom together with the spring and begin a new chapter in our lives.

This recipe is fabulous for every season of the year.
And it’s filled with accuracy and love 🙂

Happy spring days filled with health and joy, to us all 🙂

Strawberry Muffins. image: Essy Roz

Strawberry Muffins. image: Essy Roz

Strawberry Muffins. image: Essy Roz

Strawberry Muffins

Ingredients: suitable for a 12 muffins pan

3 eggs
¼ cup olive oil
⅓ cup sugar / ½ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
¼ cup regular / dairy-free milk
¾ cup oat flour (For alternatives, have a look at “A little extra From Me”)
¾ cup almond flour (Ground blanched almond) (For alternatives, have a look at “A little extra From Me”)
2 teaspoons baking powder (10g)
½ – ¾ cup tiny strawberry cubes (Depends how much fruit you like to have in your muffins)
A little lemon zest (for whoever likes the combination of strawberry and lemon)

Steps:

Preheat the oven to 350°F (175°C) on turbo mode and line a 12- count baking pan with cupcake paper.
In a mixing bowl pour all liquid ingredients, eggs, olive oil, sugar, milk and lemon zest (If you chose to use it) and mix well.
Add all dry ingredients into the bowl, oat flour, almond flour and baking powder and mix well until forming a smooth and uniform mixture.
Add precut strawberry cubes into the mixture and mix well.
Put one or two scoops of mixture into the cupcake paper in the pan using an ice cream scoop. At this point a little almond flakes can be spread on top of the muffins.
Bake in the oven for between 15-20 minutes or until a toothpick or wooden skewer inserted into the cake comes out dry.

Cool for a little while and serve 🙂

A little extra from me:

I recommend keeping it in a sealed box in the fridge for up to 5 days, and every morning take out one muffin and indulge.
Muffins can also be freezed in a sealed box for a month and defrost whenever in the microwave / overnight in the fridge.
The muffins are absolutely delicious when they’re cold from the fridge, but could also be heated shortly in the microwave if you feel like it.
Click here to see how to grind oat flour at home.
Oat flour can be substituted for teff flour / almond flour / rice flour / quinoa flour.
Almond flour can be substituted for oat flour / coconut flour / rice flour.
Oat flour and almond flour can be substituted for 1½ cups of spelt flour (Contains gluten). Please note that this will change the texture of the muffin.
Maple syrup can be substituted for date syrup.
Strawberries can be substituted for any fruit you like such as apple / banana / berries / pear / persimmon / peach / plum etc. Make sure to cut the fruit into tiny cubes.