Tag Archives: strawberry

Strawberry Balsamic Muffins

3 May

Sooo… I happened to get a great deal on a box of strawberries yesterday at the Farmer’s Market.  Unfortunately one whole basket (out of the three) was on it’s last legs – several of the berries had mushy spots and a few at the bottom had molded.  2/3 of the berries were fabulous right out of the basket, but once I picked through (and tossed the moldy ones too!), I had this whole basket of just-too-ripe berries.  Well, what’s a girl to do but bake?

I know I’d just made strawberry-banana muffins last week, and while I actually “rescued” a couple of brown-spotted bananas from my parents’ house this weekend I didn’t feel like doing the same today.  So I adapted my basic low-fat banana muffin recipe (which I have yet to post, but eventually I will!) to make all-strawberry muffins instead.

Except I really did want another flavor too.  So I added some balsamic vinegar to the mix, and – voila! – Strawberry Balsamic Muffins.  Yummy!

I am posting the recipe here, with one notable difference from how I made them.  I totally forgot to add in the baking soda.  And with the vinegar in the recipe, this was one time that I really should have included it.  I think with the additional leavening these guys would have been even fluffier.  They were still pretty nice, I have to admit.  A vibrant magenta (where the strawberry-banana muffins were pink).  You really can’t even taste the vinegar – you might even be able to up the amount – but there is definitely a nice fullness to the flavor you wouldn’t get with strawberries and sugar, alone.  And – another bonus – I did a quick google search after I started putting these together and didn’t see a single Strawberry Balsamic Muffin out there (a cupcake or two, but they were all made with tons of butter and cream cheese…  With ONE tablespoon of oil, these are a far healthier treat!).  YAY for creativity!  (By the way, if you want to, frost these.  I’m sure they could hold up to a nice buttercream or cream cheese frosting, a la the Strawberry Banana ones.  But I’m not going to try it…  At least not today!)

These are sweet, but not too sweet, with a nice complexity to them.  Enjoy!

Elisa’s Strawberry Balsamic Muffins

  • 1 cup strawberry puree (about one basket of fresh berries, given a ride in your food processor or blender…  I’m sure you could use frozen berries when fresh ones are out of season!)
  • 1 tbsp balsamic vinegar
  • 1 tbsp cooking oil (I have used olive oil in other baked goods, but I was afraid to here – because it felt like I would have been building a dressing!  Even so I’ll bet it’ll work fine)
  • 1/2 cup sugar (I used a little vanilla sugar with the white sugar, mostly because I basically use vanilla in every sweet baked good I make – if you like vanilla and don’t have vanilla sugar, you can always add a touch of extract to the batter when you add the vinegar)
  • 1 egg, lightly beaten
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda (again, the muffin in the picture doesn’t have this inside – but I usually include this in my banana muffins and here I have a feeling it would be a great asset)
  • dash salt
  • 1 1/3 cups flour

We’re making muffins here, so the technique is easy.  Add the puree, oil, sugar, and vinegar to a medium bowl and whisk to combine.  Add the egg and carefully stir in.  Add the flour, baking powder, soda, and salt all at once and stir until just combined.  Spoon about 1 1/2 tbsp each into prepared cupcake wrappers or muffin tins and bake for 20-25 minutes at 350 degrees.  Cool on a rack.  Makes 12 cupcakes (okay, I fill mine pretty full…  so it only made 10).

Pretty, tasty, low fat, and easy to make... Strawberry Balsamic Muffin!

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Strawberry-Banana Muffins

27 Apr

We had a TON of strawberries in our CSA box last week, and unfortunately they were quite ripe.  Which meant we didn’t get to all of them before they started going bad.  Luckily, I was able to make use of some of the less “pretty” berries by modifying the banana bread recipe I developed about 10 years ago (eek!  now I really feel old!).

This recipe makes one dozen pretty pink muffins; I suppose you could just frost them (with cream cheese frosting perhaps?) and make them cupcakes (although you might want to add a little extra sugar, since they’re not overly sweet).  The one biggest piece of advice I have for this recipe (aside from using the ripest bananas you can find – mine were a little too chunky) is DO NOT OVERMIX!  It’s easy to take these pretty cakelike muffins and make them heavy and gummy – don’t do it!!

Elisa’s Strawberry-Banana Muffins

  • 3/4 cup strawberry pieces
  • 3 medium-to-large bananas (between the strawberry puree and the mashed bananas, you’re looking for between 1 1/4 and 1 1/2 cups of fruit)
  • 1/4 cup sugar (more if your berries are really tart; mine were very sweet!)
  • 1 tbsp cooking oil
  • 3 tbsp milk
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/8 tsp salt
  • dash cinnamon
  • 1 egg
  • 1 1/2 cups flour

Puree strawberries in a food processor. 

I tried pureeing the bananas with the strawberries - next time, just mash them instead!

You’ll see in the photo I started trying to smash my bananas with the strawberries but they were too unripe and didn’t really do well.  You’ll do better just mashing most bananas by hand; make sure they’re as smooth as possible.

Strawberry puree with mashed bananas

Add the fruit, sugar, cinnamon, powder, soda, milk, oil, and salt to a large bowl and mix until combined.  Beat the egg lightly in a small bowl and add it to your fruit mixture.  Add the flour all at once and mix together all the ingredients JUST until combined.

Add the flour

Add the mixture to prepared muffin cups or cupcake liners and bake at 350 degrees for 20-25 minutes.

Just try to resist!

Enjoy!

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