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Scrumptious Strawberry-Lemon Muffins

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Scrumptious Strawberry-Lemon Muffins

Hands off from the snooze button! Wake up and smell some freshly baked Sunday special Strawberry-Lemon zesty muffins.

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They are delicious, they are moist, and they are healthy! Just what you need on a lazy Sunday morn!

It’s the strawberry season here in India too. It’s hard to not fall to the charm of California, even if meant those plump punnets of strawberries huddled together in a flimsy plastic container being sold in bazaars of New Delhi.

The speckled strawberries looked ruby red and oh, so fresh with their verde green leaves intact. The shopkeeper goaded me, “ Madam ji, le leejiye. Bahut meethi hain. Imported hain. California ki hain.”( Madam, please buy.These are very sweet, imported from California).

I was half-expecting him to say, Darjeeling or Nainital se hain. (…are from Darjeeling or Nainital)

Needless to say I fell for the charm of these juicy heart- shaped aggregate fruit called Fragaria ananassa, full of anti- oxidants. These berries , somehow always remind me of my grandchildren, regaling me with their enthralling tales of their trip to strawberry patch, of their gurgling laughter and their happy strawberry stained faces after they have had their fill.

Come Sunday morning, I was tempted to make muffins incorporating strawberries for breakfast. The recipe is easy and hassle free.

Get ready with the ingredients

Ingredients

½ cup wheat germ

½ cup whole-wheat flour

½ cup all purpose flour

1 tsp. baking soda

Pinch salt

1/3-cup light brown sugar

1/3 cup white sugar

2 eggs

½ cup butter, softened

4 tbsp. yogurt

1 cup chopped strawberries

Zest of 1 lemon

Fill in the mouldsphoto-84

Directions

Mix the wheat flour, all purpose flour, wheat germ, salt, and baking soda together in a large bowl.

Add the eggs, melted butter, brown sugar, white sugar and yogurt. Stir until just incorporated.

Gently fold in the strawberries and lemon zest.

Prepare a muffin pan by coating with butter or lining with paper muffin cups.

Spoon the batter evenly into the muffin pan or cups.

Bake at 190 degrees C for about 20 minutes until the tops are browned and the muffin bounces back when you gently press on the top.

Cool in the pan for about 5 minutes and further cool on a wire rack. Serve warm.

Makes12 mini muffins and 6 regular muffins.

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Verdict: Sunday morning doesn’t get any sweeter than that!

Variations:

Sprinkle some sugar on top of each muffin, if you have a sweet tooth. (Before baking or after baking)

Substitute lemon zest with orange zest or cinnamon.

Add some blue berries, or may be some chocolate chips!

Substitute butter with applesauce.

Source: (My vintage recipe file)

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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