Strawberry and ginger muffins

June 6, 2010


Inspired by a similar recipe found in my latest favorite cookbook, Miss Dahl’s Voluptuous Delights, I decided to whip up these delights on a lazy sunday morning. The original recipe calls for pear, but I opted for strawberry because that’s what I had on hand (an it is currently more seasonal). The substitution was delicious!

The recipe is as follows and make 12 muffins.

2 tsps baking powder
1 tsp baking soda
1 tsp gound ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 and 1/4 cups spelt flour (or you could do 1/2 and 1/2 using all purpose flour)
1 and 1/2 cups rolled oats
*1 cup of strawberry puree (blend fresh or thawed frozen strawberries in the blender with a splash of water to make puree)
4 egg whites beaten
1/2 cup plain yogurt
3/4 cup agave syrup or honey
*slice strawberries (optional for decorating)
1/2 cup raisins

Directions: Heat oven to 375 degrees and spray muffin pans with non stick spray (or use liners). Sift baking poweder, soda, ginger, cinnamon and nutmeg into a large mixing bowl. Add spelt flour and oats. Make a well in the middle of the dry ingredients and add all wet ingredients. Gently fold the ingredients together until well mixed and all dry ingredients are wet. Pour batter into muffin tins, about 2/3 full. Bake for 25 to 30 min. Serve with apple butter, jelly, marmalade, or honey.
* denotes a change in the original recipe

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Other posts you may enjoy:

  1. Pistachio Chai Muffins
  2. Pumpkin Muffins
  3. Lemon Yogurt Muffins
  4. Pumpkin Spice Scones with Ginger Icing
  5. Oh so easy blueberry muffins

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