Strawberry Almond muffins, delicious, extra moist and tasty with strawberry flavor and almond milk. Its a healthier and so much refreshing muffins. Here is recipe for you all to try and enjoy.
- All purpose flour 1 1/2 cup
- Wheat Flour 1/2 cup
- Butter (unsalted) 1/4 cup, room temperature
- Baking Powder 1 1/2 tsp
- Baking Soda 1/2 tsp
- Sugar 1 cup
- Eggs 2 , room temperature
- Almond Milk 1/2 cup
- Almond Essence 1 tsp
- Strawberries 2 cups, chopped
- Salt 1/4 tsp
Wash and rinse strawberries well with water, remove the hull, and pat dry chop and keep it aside.
Preheat oven to 200 degree C. Keep a 12 cup muffin trey with paper liners or cups or lightly butter or spray the muffin cups with a vegetable spray.
In a bowl combine togethers the flour, baking powder, baking soda and salt.
In another bowl using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time and add almond essence. Turn mixer speed to low and add flour mixture slowly until incorporated. Add almond milk slowly and mix on low speed until just combined, do not over mix the batter. Now sprinkle the chopped strawberries with a little bit of flour, no more than a teaspoon, just to coat them. This step will prevent the strawberries from sinking to the bottom of the muffins.
Fold in chopped strawberries, I used 1 1/2 cup chopped strawberries. Now pour the mixture carefully into the greased or prepared muffin cups.
Now reduce oven temperature into 180 degree C and bake for 20 to 25 minutes. Test with a toothpick , it should come out clean if inserted in the centre of a muffin. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on wire rack or a plate to cool. Serve with hot tea. Enjoy.
NB: If you want can add blanched and sliced almonds also in it. I have added few slices almonds. If you dont get almond milk then use normal full cream milk. I used white sugar for this recipe. If you use brown sugar the muffin colour turns little more brown. Enjoy Cooking 😊😊..