Introducing the second addition to my quick bread series: Strawberry spelt muffins.
These muffins are delightfully sweet and, may I say, nutty due to the spelt flour. They also have a bright lemony backdrop–perfect for late spring!
But, of course, the main flavor in these bad boys is STRAWBERRY. Nothing says it’s almost summer like a big case of fresh strawberries. They’re only in season for a short while in NJ, so when May comes around you have to take advantage and eat as many strawberries as possible, whether they’re fresh or in muffins!
Plus, eating strawberries while they’re in season will make you immune to the werewolf curse for at least three months. It works better than silver!
So, go ahead, enjoy in season strawberries in these adorable strawberry muffins and socialize with werewolves!
Makes 12 Muffins
Total Time: 40 minutes, Active Time: 15 minutes
2 cups unsweetened plant based milk
1/2 cup sugar
1 1/4 cup all purpose flour
1 cup spelt flour
1/4 cup salt
1 1/2 tablespoons baking powder
2 teaspoons lemon zest
1 1/2 cup whole strawberries
- Preheat your oven to 375 degrees and line a 12 cup muffin pan with foil liners.
- In a large bowl, mix the plant milk with the sugar.
- Slowly start incorporating the flours into your wet ingredients, about 1/2 cup at a time until all of the flour is incorporated
- Add in the salt, baking powder and lemon zest and mix until combined.
- Chop up the strawberries into dice sized pieces. Fold the strawberries into your batter.
- Fill the muffin liners to the tippy top (this will give you a high muffin top!), and bake for 25 minutes.
- Once the muffins are baked and removed from the oven, allow to cool on a cooling rack for at least 10 minutes.
- Enjoy. 🙂
*These muffins are no-oil. To make these work, use a high fat plant based milk, like soy milk or homemade nut milk. Store bought almond milk will not work as well.
**Foil liners work better for these bad boys, as they tend to stick to paper ones.
***If you are using frozen strawberries, allow them to defrost before adding them to the batter.
****If you don’t have spelt or don’t like the flavor of spelt or don’t want to use it for any reason, just use 100% all purpose flour.