Why not share a recipe? Cooking, and baking in particular, has always been a great love of mine. And this is the best kind. A super simple muffin base that I've adapted through the years and that goes well with just about anything you feel like throwing in. And it can easily be made vegan! Just sub out the yogurt for a homemade "buttermilk". These might be even more delicious with some peaches, but alas, there were none in the house for once (really, a rare occasion).
Using strawberries that are almost overripe is best, that way they easily melt into little jammy puddles in the muffins. Perfect for breakfast, second breakfast, brunch, lunch, lunner, snacks, you name it!
1 cup whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup granulated sugar
¼ cup dark brown sugar
1 large egg
1 cup plain yogurt
2 cups chopped strawberries
1 cup corn kernels, from about 2 ears
- Preheat the oven to 450〫
- Lightly grease and flour, or line, 16 muffin cups
- Cream together the butter and sugars, add the egg and mix well, then gently stir in the yogurt
- Thoroughly mix all the dry ingredients in, fold in strawberries and corn
- Spoon into muffin cups, bake for 10 minutes, then reduce the temperature to 400〫and bake for an additional 5-10 minutes
- Enjoy!
Like I said, there is an easy way to make this vegan. Make your own buttermilk by mixing 1 cup of your favorite non-dairy milk with a tablespoon of white vinegar, and let curdle at room temperature for about 10 minutes. Just sub that in for the yogurt, and use an oil instead of the butter. My preference is coconut. Finally, replace the egg with either half of a mashed banana, or about a quarter cup of applesauce. Piece of cake! Or muffin.
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