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Roasted Strawberry Whole Wheat Muffins

 

Fresh strawberries are flooding the supermarkets and I couldn’t be happier.  Finally, after waiting through an eternal winter, warm weather has arrived and with it red, ripe strawberries.  I realize most grocery stores carry strawberries year ‘round, but it’s not until late spring that the inside of the berry is as red as the outside – something only longer daylight hours and bright sunshine can produce.

 In celebration of this first fruit of summer, I decided to try out a new muffin recipe: Roasted Strawberry Whole Wheat Muffins.  These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries. 

I’ve roasted pears, apples and bananas in the past, but this was my first time roasting strawberries and I’m happy to report that they’re wonderful.  Instead of roasting them at a high heat, in this recipe they’re slow roasted at a low temperature thus creating sweet, sticky, jammy berries that are lick-your-fingers good. 


Whenever I bake something for breakfast, I like to make sure it includes whole grains so my family starts their day with extra protein and fiber to keep them going the whole morning.  Hodgson Mill Whole Wheat Flour is one of my staple ingredients, as is Hodgson Mill Naturally White Flour. The whole wheat gives us the protein and fiber, and the naturally white flour has nothing added – it’s unbleached, unenriched and unbromate – all things we don’t need in our foods.


Just look at these gorgeous berries!  I’ve dreamed about these little guys all winter long. 

 

As beautiful as they are, it’s time to put them to work.  Wash, hull and quarter the berries.  Then put them in a medium-sized bowl and toss with honey, oil, balsamic vinegar and salt. 

Spread the berries out onto a lined baking sheet and roast in the oven until the juices begin to thicken and become jam-like.

 

Remove the roasted strawberries from the oven and set aside to cool.

 

Meanwhile, make some oat flour by pulverizing the old-fashioned rolled oats in a food processor. 

 

You should end up with something like this: powdery, semi-grainy oat flour.  Set aside.

 

Next, brown the butter in a small saucepan.  Once it has become browned immediately transfer it to a small bowl to keep it from burning.  (If you’re not sure how to brown butter, click here for details).

 

Whisk in oil, sour cream, egg and vanilla extract.  Set aside.

 

In a large bowl, whip the cream until you have soft peaks.  Set aside.

 

Now that all of the components are ready, let’s make muffins!

In a large bowl, mix together the flours, sugars, baking powder and salt. 

 

Make a well in the middle of the dry ingredients and add the browned butter mixture.  Stir until just combined. 

 

Add the whipped cream to the bowl and gently fold it into the batter.  The batter will be much lighter and fluffier with the addition of whipped cream and it also helps create the wonderful, tender crumb these muffins have. 

 

Line a muffin pan with paper cups and fill each half way with batter.  Lay 2-3 roasted strawberries over the batter.  Fill the cups almost to the top with the rest of the batter and lay 2-3 more berries on top.  Gently press the strawberries into the batter to prevent them from slipping off as they bake.  Scrape the leftover strawberry juice on the baking sheet into a small dish and whisk in powdered sugar, lemon juice and water.  This will be used as a wonderfully flavored glaze atop our lightly-sweet strawberry muffins.  (Who can resist a glazed muffin?  Not me.)  Set aside.

Bake the muffins until they’re browned on top and a toothpick inserted in the middle comes out clean – much like a cake.

Once the muffins are baked, poke several holes in the top of each muffin with a toothpick. Brush the powdered sugar glaze over the top of each muffin. 

Remove the muffins from the pan and allow them to cool on a wire rack.  My kitchen was filled with the scent of summer.   Oh how I love strawberries!

  

Roasted Strawberry Whole Wheat Muffins are a great way to put the season’s first fruit to good use.  Slow roasting the strawberries intensifies their bright flavor and the balsamic vinegar and honey rounds out the sweetness.  By including oat flour, Hodgson Mill Whole Wheat Flour and Hodgson Mill Naturally White Flour, these muffins are filled with healthy whole grains that give them more protein, fiber and overall goodness and none of the added ingredients like bleach or bromate my family just doesn't  need. 

These muffins are best eaten the same day they’re made – which won’t be hard to do; trust me.  Make these Roasted Strawberry Whole Wheat Muffins and take pleasure in the beginning of summer’s fruitfulness. Enjoy! 

Roasted Strawberry Whole Wheat Muffins

Ingredients

  • 1 pound fresh strawberries
  • 2 Tbsp honey
  • 2 Tbsp canola oil
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp sea salt
  • 1 1/2 cups old-fashioned rolled oats, or one cup oat flour
  • 3/4 cup Hodgson Mill Naturally White Flour
  • 1/2 cup Hodgson Mill White Whole Wheat Flour
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp sea salt or Kosher Salt
  • 2 Tbsp unsalted butter unsalted
  • 1/4 cup canola oil
  • 1/2 cup sour cream
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/2 cup whipping cream
  • 1 1/2 Tbsp powdered sugar
  • 1 tsp lemon juice
  • 1 Tbsp water

Instructions

Wash, hull and quarter the strawberries.  Put them in a medium-sized bowl and toss with honey, oil, balsamic vinegar and salt.  Spread the berries out onto a lined baking sheet and roast in a 350˚F oven until the juices begin to thicken and become jam-like, 40-50 minutes. Set aside to cool.

Pulverize the oats in a food processor until it resembles powdery, semi-grainy oat flour.  Measure out 1 cup of oat flour and set aside. Save any leftover flour for another use.

Brown the butter in a small saucepan and immediately transfer it to a small bowl to keep it from burning. Whisk in oil, sour cream, egg and vanilla extract.  Set aside.

In a large bowl, whip the cream until you have soft peaks.  Set aside.

In a large bowl, mix together the flours, sugars, baking powder and salt.  Make a well in the middle of the dry ingredients and add the browned butter mixture.  Stir until just combined.  Add the whipped cream to the bowl and gently fold it into the batter.  Line a muffin pan with paper muffin cups and fill each half way with batter.  Lay 2-3 roasted strawberries over the batter.  Fill the cups almost to the top with the rest of the batter and lay 2-3 more berries on top.  Gently press the strawberries into the batter to prevent them from slipping off as they bake.  Scrape the leftover strawberry juice on the baking sheet into a small dish and whisk in powdered sugar, lemon juice and water.  Set aside.

Bake the muffins in a 400˚F oven until they’re browned on top and a toothpick inserted in the middle comes out clean, 20-25 minutes. Poke several holes in the top of each muffin with a toothpick and brush the powdered sugar glaze over the top of each muffin. 

Remove the muffins from the pan and allow them to cool on a wire rack. Muffins are best eaten the same day, but keep nicely in an airtight container for up to two days.

Servings

Makes 12 muffins.

Adapted from whiteonricecouple.com


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Author: Holly






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