Sweet Potato Muffins - Gluten Free

Baked sweet potatoes make the best desserts versus boiled, but shredded makes them even better!
I am using the method used in the Brown Sugar Pecan Sweet Potato Bread and mix from Creating the “Muffin Mix”.

These are not too sweet and great for breakfast or brunch. I actually ate one for dinner as I just haven’t cooked much this week.

These muffins came about because I had shredded sweet potatoes and did not want to cook them all in a dish.

The recipe is very simple. If you have a plain gluten-free muffin mix, it should work just fine.  Gradually add the liquids as with all gluten-free mixes, liquid requirements depend on the actual flour mix. This mix has more fiber than most mixes, thus requires a little more liquid..

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Sweet Potato Muffins with Pecans


Ingredients


Dry Ingredients
2 cups "Fixed-up Muffin Mix" (or your favorite plain muffin mix)
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger powder

Wet Ingredients
4 tbsp butter - softened
2 large eggs
1 tsp vanilla extract
-----------liquids------------
2/3 cup butter milk
2 tbsp water, if needed

Add-ins
1 1/2 cup shredded sweet potatoes, (sauté  or microwave to soften a bit, but should not be mushy. Cooked = 1 cup shredded)
1/4 cup pecans, chopped

Procedure
Preheat oven to 350 degrees F.
Grease or cover the muffin tin with cupcake papers.
Whisk the dry ingredients together.
Using a mixer, beat the egg, butter and  extract until fluffy.
Beat in the Dry ingredients, adding  the buttermilk as you mix.  Beat about one minute.  Gently fold in the sweet potatoes and pecans. A fork works well and does not flatten the batter.



Spoon the batter into the cupcake tin, lightly twirl to smooth using  a fork or toothpick


Bake for 25 to 30 minutes or until done. Toothpick test works well.




Remove cupcakes from pan  and serve immediately or cool on a wire rack







Cover with cellophane wrap or place in a lidded container; store on counter for up to two days or refrigerate. To re-warm, microwave 10 to 12 seconds.

Servings: 12

Nutrition (per muffin): 167 calories, 7.2g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 46.1mg cholesterol, 23.3g carbohydrates, 1.6g fiber, 21.7g net carbohydrates, 9g sugar, <1mg stigmasterol, 2.1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 83.6mg sodium, 117.8mg potassium, 3.3g protein, 68.9mg calcium, 2536.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 2.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, <1mcg lycopene, 4.2mg phytosterols, 3.4mcg selenium, <1mg thiamin, <1mg zinc

Tips
If you are using extra oil to sauté the sweet potatoes, you may want to reduce the fat in the recipe by 1 tablespoon.

I waited a day to see how these were  re-warmed.  They are still soft and fluffy.

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All week I have been looking for meal ideas. One of the sides was these sweet potatoes. The sweet potatoes used in the muffin recipe should look like this, instead of being mushy.

It’s Apple Season – Apple Pecan Pie Muffins(Gluten-free)

Apple season is upon us.   We can either go to the orchards and pick our own apples or visit a store selling fresh apples. Every year, I make plans to go to an orchard, but eventually end up buying them from a grocery store.

It is amazing how many varieties (new and existing) are available today. I remember growing up with just Red Delicious apples each fall or just for Christmas.  You see, we were the poor cousins in our little town and mostly only got apples as treats at Christmas time.

I do not really know one from the other other than they are sweet, tart, soggy or crisp apples.  I prefer sweet, crisp ones for eating and tart ones for baking.  Nothing beats Granny Smith for Apple Pies!

There was this big to do about apple juice having arsenic.  Hopefully, there isn’t enough to sicken a person in the seeds of the fresh apples, because I throw a small apple in when I make vegetable juice.  My main concern is they are not contaminated with salmonella, as there are so many food recalls for almost everything these days.

I wanted to make something today, just wasn’t sure what because I had just bought a 3-lb. bag from TJ’s. I have a recipe for Apple Coffee Cake, but wanted something different.  This recipe started out as a coffee cake, but turned into sort of a bread.  I decided at the last minute to bake it in muffin cups and put the left-over in a small pan, instead of using 8 cups of a 12-cup muffin pan.

One of these days, I will think of something besides muffins!  These make a nice breakfast or brunch muffin.

Apple Pecan Pie Muffins

1 cup gluten-free self-rising mix of your choice

1/4 tsp baking soda(only if mix does not contain it)

1/4 tsp baking powder* (non aluminum)

1/2 tsp vanilla powder (or 1 tsp vanilla extract)

1/2 tsp cinnamon

1/4 tsp apple pie spice

1/3 cup fat free half and half (or milk)

1/4 cup egg substitute (or 1 egg)

Wet Mix

4 Tbsp. unsalted butter

1/4 cup Splenda brown sugar blend (or 1/2 cup brown sugar)

1 medium sized sweet apple (2/3 cup diced)

1/4 cup chopped pecans

Topping (optional)

1 tbsp Turbinado Sugar

        

    *( I like a little extra rise)

Procedures
Preheat oven to 350°F. Line 8 cups of a 12 cup muffin pan with cup cake liners.


Prepare Wet Mix

Peel, core and dice apple. Melt butter in a medium skillet over medium heat. Add apples, pecans and brown sugar sweetener. Cook for about 5 to 6 minutes. Remove from heat and allow to cool.




Prepare remainder of ingredients

Whisk all other ingredients together in a mixing bowl, except egg and half and half.

Stir in Wet Mix and egg. Stir in milk or half and half as needed. 


Divide batter into prepared cup cake tin

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Baking

Bake for 20 to 25 minutes until lightly browned and toothpick comes out clean. Remove from oven, remove from pan and allow to cool.


Serve warm or at room temperature.  Enjoy



Servings: 8 Yield: approximately 8 muffins


Nutrition Facts as prepared
Nutrition (per muffin): 152 calories, 2.9g monounsaturated fat, 1.1g polyunsaturated fat, <1g linoleic acid, 4g saturated fat, 8.7g total fat, 16mg cholesterol, 16.2g carbohydrates, 1.5g fiber, 14.7g net carbohydrates, 2.8g sugar, <1mg stigmasterol, <1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g sugar alcohols, 0g maltose, 115.7mg sodium, 90.9mg potassium, 2.7g protein, 54.8mg calcium, <1mg iron, 218.9IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, <1mcg vitamin k, <1mg zinc, <1mg thiamin, 2.5mcg selenium.

Tips

Increase cinnamon to 1 full tsp or Apple Pie spice to 1/2 tsp, if you like a more intense flavor

Fresh Fig Oatmeal Muffins - Gluten-Free Option

It was finally time to use the remaining fresh figs before they decided to grow grey hairs and maybe decide to get an AARP card! 

I mentioned making Fig muffins during the Fig Cornmeal Cake’s post, but wasn’t really sure what other ingredients would be in them.

I looked at a few online, but didn’t see one that I really liked.  I decided to use the usual whole-grain mix, some Earth Balance Buttery Spread, cinnamon, orange juice for more flavor and reduce the sugar.  I sat down, wrote up the recipe, looked at the nutrients and decided to reduce the fat by using some of the part-skim Ricotta.

I had mixed up the Dry Ingredients at least two days before I finally got around to making the muffins.  At the last minute, I thought the batter was a bit thin, so I added the oat meal to thicken it up a bit.   That was a great choice!

The oat flour was ground in the food processor several times, sifted and the remaining bran, sent thru the coffee grinder, so all of the fiber of the oatmeal is included.  I estimate that was 1/3 cup old fashioned oatmeal, ground to flour.

I had intended to use coconut oil in another recipe a few days ago, but decided not to use it.  Since it had been warmed, I did not want to put it back in the jar with the other oil.  So I added it in just to use it.  It does not add any particular flavor as it is such a small amount.

There is nothing like a nice muffin for a snack or even breakfast.  The Turbinado sugar adds a bit of crunch and the oatmeal adds a little chewiness because I used old-fashioned oats.  Feel free to use minute oats(not instant).

There is a nice aroma coming from the oven as the muffins bake…




Fresh Fig Oatmeal Muffins - Gluten-Free


Dry ingredients
3/4 cup King Arthur Gluten-free Whole Grain Flour Blend
1/4 cup oat flour (ground from old fashioned oatmeal)
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp non-aluminum baking powder
1/2 tsp baking soda
1 pinch cream of tartar
1 tbsp dried milk powder(good quality milk powder, suitable for baking bread)
1/2 tsp xanthan gum
1/2 tsp vanilla powder
1 cup old-fashioned oatmeal


Wet Ingredients
1/4 cup part-skim Ricotta cheese
2 large eggs
1/2 cup Splenda brown Sugar Blend for Baking (or 1 cup granulated sugar)
1 tbsp coconut oil, softened
3 tbsp buttery spread, at room temperature
1/3 cup orange juice


Add ins
7 fresh black figs, chopped


Topping
1 Tbsp Turbinado Sugar

Procedures

• Line a 12-cup muffin pan with non-stick paper liners. If you do not have non-stick liners, either spray the muffin pan and omit the liners or spray the liners.

• Whisk the dry ingredients except oatmeal. Stir in the oatmeal after the other dry ingredients are mixed. Set aside.

• Chop the figs into about raisin-sized pieces.

• Turn the oven to 350F degrees as you begin to mix your muffins.   
• Beat all Wet Ingredients until creamy, except orange juice. Lightly stir in the chopped figs.

• Fold in the Dry ingredients, adding the orange juice, gradually. Mix until just combined. Do not over mix.

• Divide batter evenly among the muffin cups. Sprinkle Turbinado sugar over the muffins

• Bake 25 to 30 minutes in the pre-heated oven, or until browned and springs back when pressed lightly.
• Remove from oven, remove from muffin tin to a wire rack to finish cooling.
• Serve warm.

• Store any left-overs in refrigerator.   Microwave 10 seconds to re-heat.

Yield: 12 muffins

Nutrition Facts – calculated using Living Cookbook
Nutrition (per muffins): 141 calories, 1.9g monounsaturated fat, 1g polyunsaturated fat, 2.2g saturated fat, 5.7g total fat, 36.9mg cholesterol, 20.2g carbohydrates, 2.6g fiber, 17.5g net carbohydrates, 6.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 118.8mg sodium, 145.3mg potassium, 3.6g protein, 52.4mg calcium, <1mg iron, 117.7IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, 2.9IU vitamin d, 1.9mcg vitamin k, <1mg zinc, <1mg thiamin, 6.6mcg selenium.
Recipe Type
Breakfast, Brunch, Muffins

Banana Breakfast Muffins - Gluten Free

Really, who does not like bananas?

From my research on bananas, I have found that bananas will also hasten the ripening of other fruits in their vicinity.  So, do not store other fruits near the bananas on the countertop or in the same fruit basket unless you want them to ripen or rot faster.  It’s like onions and potatoes; potatoes will rot, if stored with onions.

Rather than eating or baking just to use up ripe bananas, they can be frozen for smoothies.  If you want to save them for baking, mash with a small amount of citrus juice and freeze up to 3 months. Soften before adding to batter.

I tend to buy green bananas, because they are usually not as bruised as the ones closer to ripened.

Today, I had 3 bananas left, so I decided to make muffins with one of them.  I recall seeing several muffin recipes with cereal in them, so I decided “why not”?.

Actually they turned out pretty tasty.

The muffins do not require any additional sugar, because the mix  and the cereal used are both sweetened.




Banana Breakfast Muffins


Ingredients
1 1/2 cups Cinnamon Rice Chex Cereal, (measured, then crushed)
5/8 cups Muffin Mix (see Creating the “Muffin Mix”)
1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
1/4 tsp. nutmeg
1  banana, mashed 
1/4 cup liquid egg whites
2 Tbsps. grape seed oil or canola oil
1 tbsp. chopped pecans or walnuts

Procedures

Preheat oven to 375°.
Mix the banana  using a hand mixer in a mixing bowl. Add the egg whites and oil.  Beat until mixed.
Whisk together the remaining ingredients.
Mix  the dry ingredients into the banana mixture just until mixed. .


Spoon batter evenly into muffin paper covered muffin tins.
Sprinkle chopped pecans over the top of each muffin.



Bake until a toothpick inserted in the center of one of the muffins comes out clean, or about 25 minutes.

Allow muffins to cool and serve at room temperature

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Servings: 6

Nutrition Facts
Nutrition (per muffin): 152 calories, 6.2g total fat, 3.7g monounsaturated fat, 1.7g polyunsaturated fat, <1g trans fatty acids, <1g saturated fat, <1mg cholesterol, 100mg sodium, 122.5mg potassium, 22.5g carbohydrates, 1.3g fiber, 21.2g net carbohydrates, 1.2g starch, 7.9g sugar, 2.6g protein, 2mg iron, 45.4mcg folate, 3.2mg vitamin c, 8IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, 1.2mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.

Baking with Carob Instead of Cacao

Yesterday was not only hot, but there was a thunderstorm whirling around the twin cities. I delayed baking because I did not want to have something in the oven and a storm rolled in.
I had about three things waiting to be baked. I had already eaten my last dried fruit biscuit, had only one hamburger bun left and did not have any goodies baked.

There was a decision to be made between lemon cupcakes and blueberry muffins. Then I remembered that I hadn’t made anything Carob in a while.

I have been cutting back on the sweets hoping to “lose a few”. It seems to be working, as someone else probably found the eleven pounds I am now missing.

Sucralose was substituted for some of the sweetener, but with frosting, that didn’t reduce much sugar.
This is my first try at carob muffins. I have made carob brownies and a carob cake. I did not use the cake recipe.

You must use the honey or maple syrup or the taste will be bland!

This is how it rolled!

Carob Muffins – gluten-free option
These are a nice change from chocolate. After they are frosted, there is a close similarity in taste to chocolate
Muffins
Dry ingredients

• 1/4 cup potato starch
• 1/4 cup brown rice flour, fine grind
• 1/4 cup Quinoa Flour
• 1/8 tsp xanthan gum
• 1/2 tsp vanilla powder
• 4 1/2 tbsp carob powder
• 1/8 tsp sea salt
• 1/4 tsp baking soda
• 3/4 tsp baking powder (aluminum free)
• 1/3 cup sucralose (or sugar)

Wet ingredients

• 1/4 cup 60% fat or higher soy-free margarine (or soy-free buttery spread)
• 3 Tbsp honey (or maple syrup) - required; provides flavor
• 1 egg
• 1 banana, mashed
• 1/4 cup water, plus a little more if needed

Frosting

• 2 Tbsp 60% fat or higher soy-free margarine (or soy-free buttery spread)
• 2 2/3 Tbsp honey - (1T+2 t)
• 1/2 cup dry milk powder
• 2 Tbsp carob powder
• 2 Tbsp water or fat-free half and half, as needed
• 1/2 tsp vanilla extract

Procedures
Muffins

• Combine all dry ingredients. Set aside. Sift, if necessary to remove carob lumps.
• Mash the banana; beat in the honey, egg and margarine

• Beat in the flour mixture alternately with the water.

• Fill cupcake tins 34ths full.

• Bake in a 350 F, pre-heated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Allow to cool.
• Frost with Carob Frosting

Frosting:

• In a medium to small bowl, blend using a hand mixer until smooth. Top each muffin with about 2 teaspoonfuls..

If a little bit of batter is left over. Place a cupcake paper in a small ramekin. Scrape the batter into the paper. Microwave on high for 1 minute.  I tried a suggestion from another person saying 50% power.  That does not work for me.  The muffin did not rise as much as it did at full power.

I frosted this one while warm, so the frosting runs.



This one was frosted when cooled.



The before and after frosting.




Yield: 6 Muffins


Nutrition Facts
Nutrition (per serving): 311 calories, 12.6g total fat, 5.4g monounsaturated fat, 2g polyunsaturated fat, 3.8g saturated fat, 47.1mg cholesterol, 255.6mg sodium, 112.7mg potassium, 46.1g carbohydrates, 2.1g fiber, 44g net carbohydrates, 1.1g starch, 26.1g sugar, 5.2g protein, <1mg iron, 9.4mcg folate, 1.8mg vitamin c, 2.9IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.

Although these are good, think I will pass these on to someone else. Don’t want to provide a home for those eleven pounds again!

What’s for Breakfast? – Pancakes????, uh sort of…

Last Friday night, I set out the ingredients for buckwheat pancakes, because I planned to make pancakes for breakfast the next morning. 


Well, I got started late and couldn’t seem to find the time to pull out the griddle and cook them, and it was getting rather late for breakfast.

Buckwheat flour makes the best pancakes! The only thing is they will get a strong taste if there are left-overs.

I mixed up my usual mix for buckwheat pancakes, but remembered that there was a half banana wrapped in cellophane in the refrigerator. Out came the banana and into the pancake mix bowl…

I like fluffy pancakes, so I added in some dry milk powder to fluff it up. So here goes how I mixed it up. By now, I had decided I would just bake the pancakes. I figured the best way to bake them was in a muffin tin……thus pancake muffins.

This is just one simple way to make breakfast when living gluten-free without a lot of fuss!

If you have a banana that is too ripe and do not plan to make banana bread, it works well added to almost any baked item that uses flour. Just add it in and enjoy the little bit of additional flavor.

Usually after all of the holiday baking, I have little bits of mini chocolate candy bars, chocolate chips, toasted oats, chopped nuts, crushed coconut, etc. I used to just add everything to a bar cookie. Well, I discovered that I could mix up some of those same ingredients and make a topping to have ready when needed. The topping on the muffins is a little bit of my topping mix.

Normally, you do not need xanthan or guar gum for buckwheat flour, but feel free to add 1/4th tsp. The banana also acts as a bit of ‘glue’.

Buckwheat Pancake Muffins
Ingredients
2/3 cup buckwheat flour
1/3 cup all-purpose gluten-free mix  (or a combination of potato starch, sorghum, rice flour, OK to use self-rising)
1 tbsp dried milk powder
1 tsp baking powder(additional, if using self-rising, otherwise, 2 tsp )
1/2 banana
3 tbsp Grapeseed oil (or canola, olive, etc)
1 egg
1/4 cup water
1 tbsp finely chopped walnuts (or 1 T any topping mix you like)
2 tsp sweetener of choice, optional

Procedures
This is best mixed with a hand mixer.
1. Combine the flours, baking powder and banana and mix to incorporate the banana.
2. Mix in the oil and egg, add water as needed.

3. Scrape the batter into an oil sprayed 6-muffin pan. Sprinkle the chopped nuts (or topping) over the muffins

4. Bake in pre-heated oven at 350F for about 20 to 25 minutes until edges lightly browned or toothpick inserted comes out clean.

5. Serve warm, plain or with your favorite jam, jelly, spreads or syrup.


Makes 6 muffins

Nutrition Facts (as prepared)
Nutrition (per serving): 167 calories, 9.2g total fat, 1.7g monounsaturated fat, 5.6g polyunsaturated fat, 0g trans fatty acids, 1.2g saturated fat, 35.6mg cholesterol, 113mg sodium, 195.2mg potassium, 19.1g carbohydrates, 2.2g fiber, 16.8g net carbohydrates, 1.1g starch, 3.7g sugar, <1g sugar alcohols, 3.9g protein, <1mg iron, 17.3mcg folate, 1.8mg vitamin c, 2.9IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, 1mg niacin, 0mcg lycopene, <1g aspartic acid.

Finally around noon, I decided to eat some cottage cheese with fruit after deciding to bake the pancakes as muffins.  

Cinnamon perks up cottage cheese and it is reputed to be beneficial to our health.

Why do People Use Cinnamon?

Besides using it in cooking, cinnamon is also thought to have health benefits.

In traditional Chinese medicine, Cassia cinnamon is used for colds, flatulence, nausea, diarrhea, and painful menstrual periods. It's also believed to improve energy, vitality, and circulation and be particularly useful for people who tend to feel hot in their upper body but have cold feet.

By the time the ‘muffins’ were done, I was ready to eat one. They came out fluffy and quite tasty!

Plain

A little Chocolate Nut Butter 

Buttery spread

Easy, wasn’t it?    Buckwheat absorbs a lot of liquid and will dry out sooner than some flours.  So eat them within two days of baking.   I doubt they will last that long

Fixing up Gluten-free Mixes: Making Strawberry Muffins

Since I began this gluten-free lifestyle, I have tried lots of individual flours, mixes, snacks, and baked goods.
I believe most, like me, will look for bread first. I ate some awful bread for about 2 years before learning to bake a reasonably good loaf.

Since going gluten-free, a number of great things (and some less than great) have happened.
• A gluten-free grocery store opened near my home.
• More bakeries entered the gluten-free bread market.
• More local stores started selling gluten-free products.
• More food companies entered the Gluten-free grocery arena.
• More food processors entered the gluten-free flour mix market.
• More food companies are attempting to get into the gluten-free market by stating ‘naturally gluten-free’, instead of stating ‘processed in a dedicated facility’ or ‘certified gluten-free’.
• The gluten-free cookbook market is being flooded with cookbooks from gluten-free and not gluten-free people.
• Hollywood has made gluten-free to be the chic new diet. Being gluten-free has taken on the false appearance of something that is not required. Once, I was offered a herb to help me ‘digest’ gluten.
• Some products were rushed to market without real taste testing.
• Some dessert mixes were rushed to the market without comparing the texture to existing wheat-based dessert mixes.
• Some great-tasting bread, hamburger buns, hotdog buns and bagels arrived on the market, due to the competition among baking companies.

I would not be gluten-free, if wheat did not make me severely ill! I really do miss whole-wheat-12-grain bread. Those Duncan Hines cakes were the best! There are so many other great products that I really do miss.

As I have been trying all of these new products, a few more than I really need are in my pantry as I prefer to bake from scratch.

I have also stopped buying products that contain soy. I have several in my pantry with soy lecithin, once they are gone; no more.

Creating the “Muffin Mix”
Yesterday, I decided to use a box of yellow cake mix to make a muffin mix with a little more nutrient. This is also one of those that have a texture that is too gritty to be called ‘cake mix’. The brand (remaining nameless) contains coarse grind white rice flour, tapioca starch, coarse grain white sugar, the dreaded soy lecithin and baking soda.
The box is about 2 cups of ‘stuff’. I mixed in some additional flour. I added 2 tbsp each of sorghum, quinoa, coconut, flax meal, millet, tapioca, dry milk; and 1 fourth cup almond meal.
Since I had added about 2 cups of additional mix, I added 2 teaspoons baking powder, 1/4 tsp gum and 1/4 cup of sucralose. I admit there was enough sugar already, so decided to use sucralose or granulated Stevia.
Now, you know how to fix-up a box mix that is not the best for its intended purpose! Just add in whatever you need to get it to what you want to make of it.

Now that I have a muffin mix, I estimate 1 1/4 cup will make 6 muffins. Now on to making my version of Strawberry Muffins……

Making the Muffins
Strawberry Muffins

Ingredients
1 1/4 cups “Muffin Mix”
1/4 cup fresh chopped strawberries
1 tsp sugar
2 tbsp dehydrated strawberries, crushed into smaller pieces
3 tbsp buttery spread, softened
1 egg
1 tsp vanilla extract (strawberry is best, if you can find it)
1/4 cup butter milk
1 tbsp water, if needed
Frosting, if desired
Preheat the oven to 375°F.

Steps
Combine the fresh strawberries with the tsp of sugar and mash with a spoon to break up the strawberries. Set aside.
Soften the Buttery Spread and beat with the egg.

Continue beating as you add the fresh strawberries. Beat until the strawberries do not have any large pieces. Mix in the butter milk and vanilla extract.

Mix in the muffin mix and mix for about 1 minute. If the batter is too stiff, add the water as needed.

Fold in the crushed dehydrated strawberries.

Divide the batter among 6 paper-covered muffin tins.

If you have a little extra batter, spray a mini-muffin and spoon batter into the mini cups.

Bake in the pre-heated oven in the center rack. The bottoms will burn, if not in the center of the oven. The batter will spread more at a lower oven temperature is the reason for 375 F.  Baking time depends on the mix and flour used. The full-sized muffins baked 25 minutes.

As I attempted to make frosting and frost before they were completely cooled, the frosting started running.

The muffin doesn’t taste like strawberries, because I did not have strawberry flavor, so the frosting will have to suffice. The strawberry frosting was definitely strawberry!

Simply mix in strawberry preserves into existing can of frosting instead of using fresh strawberries with powdered sugar. The canned frosting is a lot easier to modify!


Nutrition Facts (without frosting)
Nutrition (per muffin): 204 calories, 7.7g total fat, 3.3g monounsaturated fat, 1.6g polyunsaturated fat, 0g trans fatty acids, 1.7g saturated fat, 35.9mg cholesterol, 149.6mg sodium, 77.2mg potassium, 30.5g carbohydrates, 1.4g fiber, 29g net carbohydrates, <1g starch, 13.2g sugar, 3.4g protein, <1mg iron, 9.1mcg folate, 8.7mg vitamin c, 2.9IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, <1mg niacin, 0mcg lycopene.

And now to use some of those strawberries in a Chocolate Strawberry smoothie!
The chocolate smoothie is a smaller version with half a scoop of protein powder. The strawberry is 4 large strawberries, 2 tbsp Greek fat-free plain yogurt, 2 tbsp almond milk.
I also have another Strawberry Blueberry Banana Almond Smoothie posted

After eating a couple of those muffins, this is my dinner