whole wheat strawberry-orange muffins.

We have a freezer full of delicious strawberries we picked last June. We have been working our way through them for desserts and smoothies - but there is something extra wonderful about the color, taste and smell of strawberries once January hits. I opened the bag today and the smell was spectacular. Yum.

I used this basic muffin recipe for the base, but tweaked it a bit to add additional liquid so that I could use whole wheat flour rather than all purpose white flour. By using the juice of a mandarin, I got that extra liquid as well as a really good flavor boost. The muffins are so good - the flavor is more like a tea bread...not too sweet. But the texture and crumb is all muffin.


I sprinkled unsweetened organic shredded coconut on top before baking. Nice combination with the strawberries.

::whole wheat strawberry-orange muffins::

ingredients::
2 cups whole wheat pastry flour
1/4 cup turbinado (granulated) sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
1 Tbsp baking powder
1 tsp cinnamon

1 cup milk (room temp)
1/4 cup softened butter
2 large eggs
1/2 tsp vanilla extract
zest and juice of one organic mandarin (small orange or clementine would be fine too)
1 1/2 cups roughly chopped frozen strawberries
unsweetened shredded organic coconut (optional)

directions::
Preheat your oven to 400°F.

Mix together the dry ingredients in a bowl. Set aside.

In a second bowl, beat together the milk, butter, vanilla, and eggs until creamy. Squeeze in the juice and add the zest.

Toss your chopped frozen strawberries (not cut too small, but not whole) into the flour. Turn to coat. Putting the fruit in the flour first will help keep it from sinking to the bottom during baking.


Pour the wet ingredients into the dry. Lightly stir to incorporate. Do not overmix. Let the mix sit a few minutes.

Fill paper muffins cups or a lightly greased muffin tin about 2/3 full. Sprinkle on coconut (optional). Put in the middle rack into your pre-heated oven. Bake about 15-20 minutes...until done.

Makes about 18 normal sized muffins.


If you use normal all purpose flour (and not whole wheat), leave out the mandarin juice (keep the zest if you like) or the batter may be too thin.

cherry muffins.

Each weekend we preserve from our garden, bake, and try to make at least one meal that will also work for a few lunches throughout the week. My husband likes taking things to work to snack on and for lunch, and it is easiest for him if everything is ready and available. This weekend we continued our tomato preservation madness (they never stop coming!), but also made a few things for the week.

I have been looking for a good recipe for cherry muffins, and baked a batch of these today (click for recipe). We used the cherries we froze a few weeks back for this recipe, and since they are tart, I whizzed them a bit in the food processor first so that the chunks were smaller and spread evenly throughout. I also put a crumb topping on half of them -- using oats, butter, and brown sugar. They are moist, tender, not too sweet, and as I used organic whole wheat flour and coconut oil, extra good!