Strawberry Muffins with Buckwheat Flour and Rapadura Sugar

strawberry muffin

Who would have thought strawberries would be cheap this time of year (the plants in my garden have shut up shop for winter). In any event and while I know we are buying in from QLD, I love injecting some summer fruit into my otherwise very rainy bleak week.

We have friends coming for breakfast tomorrow, and along with handmade granola, yoghurt, apple & rhubarb compote, fresh fruit and fresh hand juices, I am making 1/2 size strawberry muffins. I don’t like to eat a regular large muffin in one go and often I find them a bit stodgy. But there is nothing better than a little muffin after breakfast treat (especially if its got buckwheat in it) – warm out of the oven sliced in half and spread lightly with organic handmade butter. I had to cook one of my strawberry muffins to check it would do, and I just had to cook another later in the afternoon just to make sure.

Here is my recipe:

Ingredients

  • 1/4 cup (65ml) good quality coconut oil
  • 1/2 cup (125ml) full cream milk (I use A2 because my kids seem better on it)
  • 1 large free range egg
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup (110g) rapadura sugar (this sugar is low GI and gives an almost caramel note to the muffins)
  • 1 cup plain spelt flour
  • 3/4 cup buckwheat flour
  • 250g (a punnet) of chopped strawberries. Try not to chop them too small – maybe in 6-8 pieces depending on their size. Great way to use up any strawberries that get bruised on the way home from the supermarket. Quality frozen thawed berries will work too.
  • A handful of Oats

Method

Preheat your oven to 180degC.

Mix the coconut oil, milk and egg together – whisk lightly to combine.

Mix the salt, baking powder, sugar and flours together (sifting the flours before adding to the mix is a good plan). Add the chopped strawberries to the dry ingredients and mix delicately and evenly.

Make a well in the middle of the dry ingredients. Add the wet ingredients and with a large metal spoon, carefully fold the wet into the dry. You should end up with a nice batter.

Spoon into moulds – I use cupcake cases (or mini muffin papers) because I like 1/2 size muffins. If you have smaller moulds or cases, then use a smaller spoon. You only need to fill them 3/4 full. I then sprinkle the tops of the muffins with oats to add more texture.

You can at this stage, pop the muffin cases into the fridge and bake them the next morning. Alternatively, you could freeze the uncooked muffins and bake them from frozen (adding 10 minutes to the cooking time). Or if, like me, you cant wait to sample, pop one or more straight in the oven.

Bake for 10-12 minutes until golden and just cooked through (test with a piece of spaghetti – if it comes out clean, the muffins are ready). Cool for a few minutes on a rack so they aren’t too hot, and serve warm with organic handmade butter or any butter that you fancy.

What do you think?

Kamilla x.

Tags:

Categories: Recipes

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One Comment on “Strawberry Muffins with Buckwheat Flour and Rapadura Sugar”

  1. 27/09/2013 at 5:48 pm #

    YUM! I am going to make these this weekend now we have lots of strawbs.
    I also love your idea of testing with a spaghetti and have been doing this – works so well and no holes in the cakes!

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