I am wondering if this is the first recipe, I almost completely followed. It called for pear instead of strawberry. I had no pears so I substituted, what I did have. I had 2 quarts of strawberries. The fragrance from the strawberries after baking was taking over my kitchen. It was delightful and unexpected. I also did not coat the tops of the muffins with sugar. It might make it pretty but too much sugar is just not necessary.
Strawberry and Walnut Muffins (adapted from Cooking Light)
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup whole wheat flour (about 1 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup packed brown sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) carton plain fat-free yogurt
- 1 large egg
- 1/2 cup diced strawberries
- Cooking spray
Place walnuts in a food processor; process until finely ground.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
Spoon batter into 15 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.
Made from Scratch Mondays - another favorite of mine