I love strawberries, so I don’t know why it took me so long to bake with them. Well, probably because I just eat them plain. Today I branched out, and in the spirit of using things up, I decided to use leftover strawberries from our sangria, and some soy yogurt in the fridge. The result:
I wanted to make these for a friend recouping from gall-bladder surgery, so I knew I wanted them to be low fat and “healthy-ish,” but I also wanted them to taste delicious. I only used 2 tablespoons of oil in the recipe, and no margarine or butter. The moisture came from the yogurt. They were also made with half whole wheat pastry flour. (Recipe is posted to the right). Here are the strawberries macerating:
After these had gotten good and juicy I folded them into the batter and put them into muffin tins:
They rose beautifully and came out smelling wonderful.
Of course, I had to taste test them before giving any to my friend. I thought they were awesome (so I kept a few for myself too).
I highly recommend them!
Other miscellaneous stuff…
We made this for dinner last night and it was great. I had been wanting to have something pesto-y recently and this hit the spot.
Also, I just think my dogs are cute and I assumed everyone would want to see more photos of them.
- 8oz fresh strawberries, sliced
- 2 tablespoons sugar
- 1/2 cup soy yogurt – I used plain but vanilla, or strawberry would be great too.
- 2 tablespoons canola oil
- 1/2 cup sugar
- 1/2-1 teaspoon vanilla or almond extract
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoon sliced almonds (optional)
- Preheat oven to 350.
- Mix 2 tablespoons sugar with sliced strawberries and set aside 15 minutes – until slightly juicy.
- In a large bowl, whisk yogurt, oil, sugar and extract together.
- Sift flours, baking soda and salt into the wet ingredients.
- Mix together batter just a few stirs.
- Add in juicy strawberries and fold until batter just holds together.
- Divide into muffin tin ( I got 10 muffins, but you could probably get 12 if you make them slightly smaller than I did).
- Sprinkle with almonds if using.
- Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.