I've been eating mostly fish, chicken, and all sorts of salads, but today longed for a nice sweet muffin , Most of my muffins have a lot of sweet butter, but I do make a lemon low fat muffin, that would go nicely with the last of the strawberries I got a few days ago.
It was just perfect with a last minute lemon glaze. And they passed the "give the leftovers to the carpenters" installing a new outside door. They were thrilled (and hungry).
Fresh strawberry muffins
Makes a dozen medium sized muffins.
Preheat oven to 350F
Grease or butter regular size muffin tins (I also did a few minis)
1 heaping cup strawberries, cut into slices or diced
2 cups King Arthur flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
zest from a lemon (about a teaspoon)
1 cup plain yogurt (I used Chobani)
1/4 cup canola oil
1 extra large egg
1 t. vanilla
1 t. fresh lemon juice
3 tablespoons water ( my batter was a little stiffer than usual, so I just added a little water)
Place the dry ingredients in your mixer bowl and mix briefly.
Add the lemon zest, yogurt, canola, egg, vanilla, and lemon juice in mixer bowl and mix slowly. Fold in strawberries. Add the water if your batter is too stiff.
Use an ice cream scoop to fill muffin cups 3/4's full.
Bake for 20-25 minutes or until muffin tops bounce back when touched.
Remove to a cooling rack.
While still warm, you can brush them with a quick glaze:
1/2 cup confectioner's sugar
2 tablespoons fresh lemon juice
I'm loving making up salad bowls - this is my latest after a trip to Whole Foods where I finally found large arugula leaves! Tossed in some water canned sardines, 1/2 piece of good bread , diced, and a strong garlic-lemon salad dressing.