It's not the end of the world, but not the intention of this recipe. If it does turn into a powder, it will change the colors of the muffins. I don't recommend using a food processor or food chopper, because you don't want the strawberries to turn into a powder. You can easily do this by squeezing them while they're in the bag. The recipe calls for the freeze-dried strawberries to be crushed. You can also buy freeze-dried strawberries online. I buy mine from Whole Foods or Trader Joe's. They are typically found near other dried fruit or nuts. Never bought freeze-dried strawberries before?įreeze-dried strawberries can be commonly found in most grocery stores. See my point here? Two types of strawberries are better than one. But if you aren't (because sometimes we get an off bunch) then the flavor from the freeze-dried strawberries will ensure you still get a delicious strawberry flavor in the muffins. I'm assuming that you'll be using ripe, juicy, and flavorful strawberries which will have the most delicious impact. This is key in these strawberry muffins to get the maximum strawberry flavor without making the muffins too soggy. They are both essential for getting the best flavor and texture in these muffins.įreeze-dried fruit is amazing because it adds flavor without adding moisture to a recipe. The recipe calls for both freeze-dried strawberries and fresh strawberries. Or you could swap out up to 1 cup of all-purpose flour for 1 cup of whole wheat flour or spelt flour to add additional fiber! Why Two Types of Strawberries are Used This adds additional protein and healthy fats. Typically I take out ½ cup (or 60 grams) of the white flour and replace it with ½ cup of almond flour. While this recipe calls for all-purpose flour, there is some room in the recipe to add in more nutrient-dense flours in place of some of the white flour. Muffins are typically served with breakfast (at least in my house), and as a mom, I'm always thinking of ways to bulk up their first meal of the day with foods that will fuel them until the next meal. coarse sugar (this is for sprinkling on top of the muffins before they are baked).all-purpose flour (and optionally you can add in almond flour for an extra punch of protein, see more of this below).vanilla + almond extract (the almond extract really boosts up the strawberry flavor so I don't recommend you skip it, but if need be, it can be omitted).light olive oil (I like to use this in all baking recipes in place of canola oil or vegetable oil since it's healthier but doesn't add any taste to the end result, but you can substitute it with any flavorless oil).buttermilk (if you don't have buttermilk, you could substitute thinned out greek yogurt in equal quantities).freeze-dried strawberries (see more on these below).fresh strawberries (buy the ripest you can find).If you don't see a substitution you are looking for, feel free to leave a comment below. ![]() If substitutions are available for this recipe, they'll be listed here. The full recipe with quantities is listed below this text in the recipe card. Here is a brief overview of the ingredients needed for this recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |