I made strawberry everything muffins for my mom today, not because mother’s day is nearby, but simply because.
Simply because she deserves all the best and most pleasant things in the world every day. Strawberry everything muffins sound pretty pleasant, don’t you think?
She is spending some time with me in DC and I feel very fortunate. I would feel even more fortunate though if we didn’t live so far away from each other and could enjoy each other’s company more than just during the summers or winter breaks.
I have always dreamed to be in that sort of living situation where I could simply call her and say, “Hey mom, you feel like checking out that new Italian restaurant tonight? Great, let’s meet at 8:00 pm,” or “Mom, let’s go to Ikea and get that dresser we both know I sooooo need. Alright, pick me up at four….since I’m still a bum and don’t own a car.” Unfortunately, we live an ocean apart, but I think that makes us cherish our time together even more.
She is amazing and incredibly incredible!
I love her more than anything and these healthy and delicious low-sugar strawberry everything muffins are just for her…and for me too, I guess. I did have more than a couple. I just couldn’t resist.
I wrote this recipe based off the quickbread ratio 2 (flour) : 2 (liquid) : 1 (egg) : 1 (fat). I wanted to make these muffins very healthy and low-sugar, while maintaining the “yummm” factor. It was very crucial to make these healthy, since mom is a tiny bit diabetic. That is why I chose to use healthy ingredients such as strawberries (which have flavonoids that fight diabetes!), oats, pastry wheat flour, flax seeds, walnuts, and a mixture of honey/light brown sugar/natural cane sugar and natural lightly sweetened strawberry jam for the gentle touch of sweetness. My mom does not do Stevia…”No me gusta,” was her honest reaction when I suggestively pointed at the Stevia boxes on the shelf. We always say that it’s okay to consume sugar as long as it’s done in moderation.
Right…because I certainly do that.
I hope that you enjoy these healthy strawberry everything muffins as much as she and I did. “Que rico!” was mom’s sincere reaction.
And since it’s right around the corner and I may not get around to congratulating anyone on the actual day, happy mother’s day to all the great mommies out there while we’re at it!
**Yield: About 12 cupcakes**
Research Question: Will these strawberry everything muffins be the ultimate representation of “health” while also maintaining a nice and pleasant flavor?
– The combination of fresh strawberries, cane sugar, honey, light brown sugar, and lightly sweetened strawberry jam will add a delicate touch of sweetness that will keep your sugar cravings satisfied.
– Whole wheat pastry flour + oats + walnuts + flax seeds + soy milk + low fat yogurt will offer a great boost of omega 3, fiber, calcium, proteins, and nutrients that will do wonders for your body and health.
– Adding cane sugar to the top of each muffin will add a nice crunch that will contrast with the texture of the soft and moist muffin.
– Brushing a thin layer of lightly sweetened strawberry jam on each muffin help bring out the fresh strawberry flavor.
4 oz AP flour
3 oz pastry wheat flour
1 tsp salt
2 tsp baking powder
3 oz light brown sugar
4 oz soy milk
4 oz low fat yogurt
4 oz vegetable oil
4 oz egg (about 2 large eggs)
1 oz honey
1 tsp vanilla
3/4 C walnuts, chopped
1/2 C quick oats
1/4 C flax seeds
1 C fresh strawberries, roughly chopped
2 oz lightly sweetened strawberry jam (such as Polaners)
1/2 oz water
natural cane sugar (such as Sugar In the Raw)
1. Sift AP flour, pastry whole wheat flour, baking powder, and salt into a large bowl.
2. Add light brown sugar to dry ingredients and mix well to combine.
3. In a different bowl, whisk soy milk, eggs, vegetable oil, low-fat yogurt, honey and vanilla together.
4. Combine the wet and dry mixtures together, just enough so that all ingredients are incorporated into the batter. Do not over mix.
5. Add chopped walnuts, quick oats, flax seeds, and chopped strawberries to batter and gently fold after each addition. Allow batter to rest 20-40 minutes in fridge.
6. Spray cupcake tins with vegetable oil and fill them with about 1/4 cup batter or until they’re just shy of the top. Bake at 425 F for about 15-20 minutes, until a toothpick that is inserted in the center tests clean. (Baking the muffins at such high temperature will result in “volcano tops” instead of flat tops. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks.
7. Combine strawberry jam and water in a small pot and cook over medium heat while continuously stirring with a heat-proof pastry brush until the mixture beings to lightly simmer/boil.
8. Brush strawberry jam over each muffin top and sprinkle a pinch of natural cane sugar over the hot glaze right after the jam has been applied so that each sugar grain sticks to the muffin.
Results/Conclusion: Yummy yummy in my tummy. My mom is asking for more and I don’t blame her!