Experimental cooking: low fat strawberry shortcake mufffins…

13 Feb

Recently, I stumbled upon this recipe for Low Fat Strawberry Shortcake Muffins.  The pictures looked amazing.  Also, it’s strawberry season here in Florida.  I was determined to try it!

So low and behold, on our next shopping trip, a few days later,  I decided to buy everything I needed to make the muffins.  It was an easy shopping experience.  I just added more vanilla as we were almost out and some strawberries to the list and I had everything else!  I came home from our shopping yesterday and after scanning everything since we are NCP members, I baked the muffins!

Boy were they delicious! Super easy to make! Super yummy! So I figured I’d add it to my list of recipes that I’ve featured! So here we go…

(Recipe and steps are credit to the Mystery Lovers’ Kitchen. There are step by step pictures on their site, I am just copying the steps here for easy cooking.  Go check their site out though. It’s amazing!)

4 – 5 ounces of ripe strawberries (This equals about 4 medium, or 3 large, or 8 small berries. When chopped, they should measure about 2/3 cup.)
1 tablespoon white granulated sugar
1 egg
1/4 cup white, granulated sugar
2 tablespoons canola (or vegetable) oil
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup low fat milk (2% milk gives great results; for a richer tasting muffin, use whole milk, half-and-half, or cream)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Step 1 – Prep oven, pan, and berries: Preheat oven to 350º Fahrenheit. Line six muffin cups with paper holders. Wash your strawberries and gently pat them dry with a paper towel. (It’s okay if they’re still damp.) Hull them and chop them into small, uniform pieces. If you slice them over a small bowl, you’ll retain more of the juices. Once chopped, the strawberries should fill 2/3 cup and no more. Sprinkle berries with 1 tablespoon of sugar, toss well, and set aside the bowl.

Step 2 – Make batter with one bowl mixing method: Crack egg into a mixing bowl and gently beat with a whisk or fork. Add sugar, oil, vanilla, and salt and whisk until well blended. Add milk and chopped strawberries from Step 1. Be sure to include any strawberry juices that may have accumulated at the bottom of the strawberry bowl. Stir to blend.

Step 3 – Add dry ingredients: Measure flour and pour into the dry ingredients then sprinkle the baking powder and baking soda evenly over the flour. With a spoon or spatula gently mix dry and wet ingredients to form a lumpy batter. Do not over-mix at this stage, but be sure to blend the flour completely into your batter.

Step 4 – Bake: This batter will make 6 standard muffins so divide it up evenly among your paper-lined cups. I use the two tablespoon method, scooping up the sticky batter with one spoon and scraping it off with the other. Bake in a well preheated 350º oven for 25 to 30 minutes. The muffins are not done until the tops have turned golden brown

Step 5 – Cooling and storing: Allow the muffins to cool for five minutes in the pan. Remove and finish cooling on a wire rack. Once they’re completely cool, you can wrap them in plastic and store them in the refrigerator.

muffins I made! 🙂

I doubled the recipe as I figured they may go fast due to our roommates and I wanted to make sure I enjoyed more than just one!  And boy are they super delicious!  I forgot to set the timer so they are a slightly more done than normal but they are definitely super delicious!

2 Responses to “Experimental cooking: low fat strawberry shortcake mufffins…”

  1. Hope February 13, 2012 at 8:46 pm #

    They sound amazing!!

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