As promised here is a muffin recipe. It took much longer to post than initially anticipated because my computer is on its last legs and occasionally decides to say no to word processing. Happily however, this gave me ample time to tweak the recipe three times before deeming it blog worthy.
I decided to do a strawberry muffin because due to an unusual cold snap in Florida (or was it Cali?) the two regions crops have overlapped resulting in a berry bonanza at local markets. Things of this nature are always a happy accident for consumer, and right now you can buy about 2 pounds of berries for a little over $2 out of control!
I mentioned this recipe went through three different re-incarnations before I hit upon the ideal mix. The first time through I reduced the sugar, eliminated all the fat, and worked in some whole wheat flour. They were so light they almost floated off the counter but alas they failed the taste test miserably and no amount of healthfulness will cause me to forfeit taste. In the next batch I introduced milk and a little vanilla which rounded out the flavor, but something was still lacking in the texture. That’s when my eureka moment occurred; whipped egg whites were they key!
The winning recipe has a little butter for flavor, whipped egg whites for a light springy texture, and tons of crimson berries. Plus each muffin is still pretty standout nutritionally speaking so they’re a tasty and healthful companion to your morning coffee.
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup 2% milk
3 Tblsp. butter melted
3 Tblsp. applesauce
1 tsp. vanilla extract
2 eggs yolks and whites separated
1 cup fresh strawberries sliced into rings
Bake 20 min. at 400 degrees
Preheat the over to 400 degrees, line your pan with muffin cups and spray the muffin cups with nonstick spray (nothing is worse then muffins stuck to paper cups.
In a small bowl mix together the flour, baking powder, and salt. In a large bowl cream together the butter, applesauce, vanilla, and
egg yolk. In another small bowl beat together both egg whites until you form soft peaks. You’ll know your there when you pull out the egg beaters and a small mound of egg whites stick to them.
Mix together the wet and dry ingredients until evenly combined; if a few lumps persist thats ok. Next gently fold in the egg whites taking care not to over mix; you’ll want a few white streaks in the batter. Last fold in the berries. Divide the batter into the muffin tins and bake for 20-23 min until tops are golden brown.