I went to my grocery store this week and they had some beautiful organic strawberries on sale. Since it is strawberry season and I plan on going to as many Farmers' Markets as I can, I thought I'd add this recipe to my arsenal. It's from EatingWell and I followed the recipe exactly. I do recommend buying organic oranges because you will be using the zest.
This muffin is not overly sweet so it's perfect for breakfast. The strawberries give it just the right amount of sweetness. The orange isn't overpowering, it just gives off a hint in the background. An the topping...OH THE TOPPING. It's sweet and salty and nutty. SO GOOD!
-3 tablespoons of almonds
-2 tablespoons plus 3/4 cup of all-purpose flour, divided
-2 tablespoons plus 1/2 cup of brown sugar, divided
-3 teaspoons of freshly grated orange zest, divided
-1/2 teaspoon of salt, divided
-2 tablespoons plus 1/4 cup of canola oil, divided
-1 cup of white whole-wheat flour, OR whole-wheat pastry flour (or just whole wheat flour if you REALLY can't find the other 2)
-2 teaspoons of baking powder
-1 teaspoons of baking soda
-3/4 cup low- or non-fat buttermilk
-1/4 cup orange juice, freshly squeezed
-1 large egg at room temperature
-1 teaspoon of vanilla extract
-1 and 1/2 cups of chopped strawberry, fresh or frozen. If you use frozen, do not thaw it first (about 8 ounces)
-Preheat your oven to 400F. Line a 12-cup muffin pan with muffin cups and then spray with canola oil.
-In a food processor, process the almonds, 2 tablespoons of flour and 2 tablespoons of brown sugar, 1 teaspoon of orange zest and 1/4 teaspoon of salt until very finely ground. Transfer to a small bowl, then drizzle 2 tablespoons of canola oil and mix it with a fork well until they form little crumbs.
-In a medium bowl, whisk together the brown sugar, rest of orange zest, 1/4 cup of canola oil, buttermilk, orange juice, vanilla extract and egg.
-Then throw the wet ingredients into the dry and whisk until it just comes together, not too much because you don't want to overmix and you will be coming back in here with the strawberries so it's ok if you still see a few dry spots
-Then, throw in the chopped strawberries and switch to a spatula or spoon to mix them in there well.
-Using an ice cream scoop, fill your muffin pan.
-Then distribute the crumb topping over all the muffins. Make sure to push it down a little otherwise once baked, the topping won't stick to the muffin and just fall right off.
-Bake for 18-20 minutes, until golden. Mine took 18 minutes, I made sure to rotate the pan halfway. You can stick a toothpick right in the middle of the muffin to tell if they're done. If the toothpick comes out clean, take those puppies out of the oven!
Let them cool in the pan for 10 minutes, then transfer them to a wire rack. They'll keep at room temperature for about 2 days, make sure to individually wrap them in plastic wrap and aluminum foil. You can also freeze them for about a month, to reheat, remove the plastic wrap and aluminum foil, wrap them in a paper towel and microwave for about 30 seconds.
One muffin: 203 calories, 9g fat, 18mg cholesterol, 28g carbs, 4g protein, 2g fiber, 314mg sodium, 88mg potassium.