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I know it’s never a good idea to put the word surprise in the name of a recipe, it just seems like you’re trying to hide something. I guess in this case I am hiding something.

How can you go from this…

To this…and not be surprised! Blam! Bet you didn’t see that coming.

Strawberry Surprise Muffins (Vegan)

12 small to medium strawberries or halved large strawberries

1/2 Tbsp. sugar

Dry ingredients:

1-3/4 cups whole wheat pastry flour

1 cup oats

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Wet ingredients:

1 flax egg (1 Tbsp. ground flax seed whisked with 3 Tbsp. warm water)

1 cup almond milk

1 Tbsp. apple cider vinegar or lemon juice

4 Tbsp. vegetable oil or melted non-dairy margarine

1/2 cup pure maple syrup or agave nectar

1 tsp. vanilla extract

Combine the strawberries and sugar and set aside. Prepare flax egg and set aside. Combine dry ingredients in a large bowl and (you guessed it) set aside. In a small bowl combine milk and vinegar, stirring until it begins to thicken then add remaining wet ingredients including the flax egg. Add the wet ingredients to the dry and divide batter evenly among the cups in your muffin pan, taking care not to fill them too much because you still have to fit those strawberries in there. Place a strawberry in the center of each muffin, gently pushing it down to the bottom. Sprinkle each muffin with a little sugar if you choose and bake in a 375 degree oven for 20-25 minutes. Let them cool slightly in the pan before you remove them so you don’t lose your strawberries when you take them out.

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