Strawberry Whole Wheat Muffins

Strawberry Whole Wheat Muffins

You know that feeling when you are late for an early morning flight and you are rushing around trying to make sure you remember to pack everything, and just as you turn the doorknob to leave, your stomach grumbles so loudly that you are afraid it woke the neighbors? No? Maybe you are a better morning traveler than I.

After a nanosecond of weighing the consequences of delaying my departure a few more minutes this morning, I ran to the kitchen and popped a frozen Strawberry Whole Wheat Muffin in the microwave and then booked it to the elevators!

Strawberry Whole Wheat Muffins

This morning I’m heading to Park City, Utah for my bachelorette weekend! I’m looking forward to a long weekend of Girl Time and relaxation. I wanted to bake some cookies for the girls (ok and for me on the plane! Have you seen the travel times to Utah?!), but my fiancé and I didn’t get home until late last night from a work trip to Florida, which afforded no time for baking and very little time for sleeping.

These healthy breakfast Strawberry Whole Wheat Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. I developed these one lazy Sunday morning and then stashed them in the freezer for days when I need a filling breakfast on the run.

Strawberry Whole Wheat Muffins

Could you make these even healthier? Sure you could! Each time I make them I try to tweak them without sacrificing taste or texture. They are best fresh from the oven but they are still delicious after thawing. Thaw them in the microwave or oven, toast them and smear on some fresh preserves or cream cheese for the perfect addition to any breakfast!

Strawberry Whole Wheat Muffins

Strawberry Whole Wheat Muffins

1 cup whole wheat flour

1 cup +2 teaspoons all-purpose flour

½ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups strawberries, chopped and tossed in 2 teaspoons flour

1 egg, slightly beaten

1 cup buttermilk

½ cup oil

1 teaspoon freshly grated lemon peel (1 extra large lemon)

2 teaspoons lemon juice, freshly squeezed

2 tablespoons chia seeds

 

Preheat oven to 400°.

Grease or line 12 standard muffin tins.

In a large bowl add flour, baking soda, baking powder, salt and chia seeds; stir with a whisk or fork until the chia seeds are evenly distributed. Set aside.

Combine sugar, lemon peel and lemon juice and mix. Stir in the oil, eggs and butter milk until just combined.

Add the dry mixture to the batter and gently incorporate with a wooden spoon until a more than a few lumps remain. Be careful not to over mix the batter.

Add the strawberries and gently fold into the batter. Two or three folds should do it!

Scoop into prepared muffin tins and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.

Cool slightly in pan and then turn out onto a wire rack.

Comments

  1. says

    My stomach grumbles practically every night (during dinner service, since we usually don’t eat til the end)! I could sure use something like this to keep my energy. I can’t stand hunger!

    Pics look delish, especially with the jam on it. Wedding fairy approved?

    • AmericanCooking22 says

      Wedding Fairy Approved!!!! These would be an excellent snack on the job. You could even add some wheat or oat bran for some extra filling fiber!

    • AmericanCooking22 says

      Only one left in the freezer! I think both my fiance and I are trying to be polite and leave the last one. I think it’s calling my name today!

    • AmericanCooking22 says

      I use Bob’s Red Mill, which I can usually find at Whole Foods or in the organic section of my regular grocery store! If all else fails, you can order directly from Bob’s online!

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