Here is the recipe for strawberry muffins without dairy or eggs that I quickly put together yesterday, a successful experiment. 😊
Despite the lack of eggs, milk, and butter, they turned out really good. Sure, they’re simple, but they are tasty and healthy. And sometimes, we need a good dose of tasty and healthy things!
I hope they can sweeten your weekend or simply add color to your Sunday breakfast. 😊
〰️ 〰️ 〰️
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 3/4 cups flour
- 7 oz strawberries
- 2/3 cup brown sugar
- 3 tbsps vegetable oil
- 1/4 cup water
- orange zest
- powdered sugar (optional)
- Half packet baking powder
Tools
- Sifter
- Bowl
- Muffin Pan
Steps
Sift the flour and mix it with the baking powder in a large bowl. Make a well in the flour.
Wash the strawberries and cut them into rather small pieces.
Pour water, oil, and sugar into the flour, add the strawberries, and mix using a spoon.
Note: I tried this recipe using 1/2 cup of sugar instead of 2/3 cup, and they turned out great. If the fruit is very ripe, you can reduce the sugar. 😉Flavor with orange zest.
The first time I made these strawberry muffins, I used my candied zest crumbles, but you can also use dried zest powder or grated orange (or lemon) zest.Quickly mix the batter: the preparation is finished.
Pour the batter into a muffin pan or mini bundt pan (you’ll get 6 large muffins or 12 small ones).
Previously, I used small paper liners (1.75 inches) (you can “admire” the old photos at the end of the article 😄), but now I find silicone molds much better, the baking results are better, and the final appearance improves.Bake at 340-355°F for 25 minutes (or 320°F for 20 minutes if using paper liners). Adjust based on your oven, as each oven is different, and baking times may vary. Also, consider that baking times can depend on the type of mold used.
Decorate with powdered sugar, or not. 😊
These strawberry muffins without dairy and without eggs are very simple and very light. And since my kids devoured them in no time, they are also… very good!
I updated this recipe today, June 4, 2017, to give you some more information and to show you how with the same recipe you can achieve very different aesthetic results just by changing the mold, and maybe… adding in the photo a cloth from Grandma Vanda. 😉😄
