Strawberries are in full swing right now and I love to think of different ways to use them. Usually, my daughter in hales them within one or two days, never giving me a chance to bake with them.
But this morning I picked up a bunch (on sale of course) and made these yummy muffins up during nap time. ♥
Yup, I felt like one stealthy momma!
And once again I’ve been trying to bake with out using butter or oil and this recipe is another winner. For the health-conscience out there this recipe uses no butter, oil or egg yolks. They are substituted with unsweetened applesauce and egg white.
- 1 1/4 Cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 Cup Sugar
- 1/4 Cup Light Brown Sugar
- 1/2 Cup + 2 Tbsp Applesauce (unsweetened)
- 1 Egg White (beaten)
- 2/3 Cup Diced Strawberries
- 1/3 Cup Mini-chocolate Chips
Preheat oven to 350. Spray muffin tin and set aside.
In a large bowl mix flour, baking soda and cinnamon. In a separate bowl mix brown sugar, applesauce and sugar until there are no lumps. Then add the egg white until mixed well.
Add the wet ingredients to the dry ingredients just until combined (do not over mix).
Fold in strawberries and mini chocolate chips.
Divide the batter evenly between about 10 muffin cups in the muffin tin. Bake for about 15-20 minutes.
(Insert a toothpick and make sure it comes out clean)