Strawberry Muffins

These Strawberry Muffins offer a delightful twist on classic baking by incorporating nutrient-dense oat bran and apple fiber for a hearty, wholesome texture. The batter is naturally sweetened with pureed fresh strawberries and a touch of corn syrup, creating a moist crumb that balances the earthy notes of the grains. Topped with diced berries and lifted by stiffly beaten egg whites, these muffins are incredibly light and airy. They make for a perfect weekend breakfast, a healthy lunchbox snack, or an afternoon treat with coffee. Simple to prepare with pantry staples and fresh fruit, this recipe delivers impressive results without heavy fats or refined flours.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 89.2

Dietary: Gluten-free, Vegetarian

Description

These Strawberry Muffins offer a delightful twist on classic baking by incorporating nutrient-dense oat bran and apple fiber for a hearty, wholesome texture. The batter is naturally sweetened with pureed fresh strawberries and a touch of corn syrup, creating a moist crumb that balances the earthy notes of the grains. Topped with diced berries and lifted by stiffly beaten egg whites, these muffins are incredibly light and airy. They make for a perfect weekend breakfast, a healthy lunchbox snack, or an afternoon treat with coffee. Simple to prepare with pantry staples and fresh fruit, this recipe delivers impressive results without heavy fats or refined flours.

Ingredients

1 1/2 cup Oatbran
1/4 cup Sugar
1 cup Apple fiber
2 cup Strawberries, fresh or frozen, unsweetened
3 large Egg whites
2 tablespoon Corn syrup
1 teaspoon Baking soda
1 cup Skim milk, as needed

Directions

1
Preheat oven to 425 degrees F (220 degrees C).
2
Line a 12-cup muffin tin with paper liners or spray with cooking spray.
3
In a large bowl, whisk together the oat bran, apple fiber, and baking soda until evenly combined.
4
Place 1 cup of the strawberries and the sugar in a blender or food processor. Puree until completely smooth.
5
Measure the strawberry puree. If it does not equal 1 cup, add enough skim milk to reach the 1-cup mark.
6
Dice the remaining 1 cup of strawberries.
7
In a small bowl, combine the strawberry puree and corn syrup.
8
Pour the strawberry mixture into the dry ingredients and stir until just combined.
9
Gently fold in the diced strawberries.
10
In a separate clean bowl, beat the egg whites until stiff peaks form.
11
Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate the mixture.
12
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
13
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
14
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 89.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 23.4g8%
Dietary Fiber 1.4g6%
Sugars 21.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The batter may appear dry and thick before baking; this is normal due to the high fiber content. The muffins will be moist once baked.

For best results, use fresh strawberries. If using frozen, do not thaw before pureeing to avoid excess water, but ensure you measure the puree accurately.

Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage.

Variation: Add a teaspoon of vanilla extract to the strawberry puree for enhanced flavor.

Keywords: strawberry, muffins, vegan, oat bran, apple fiber, healthy baking, breakfast, snack, gluten-free option, fresh fruit, egg white, light texture

Read it online: https://www.chefs-mate.com/recipe/strawberry-muffins-2/