Muffins are my ultimate favorite grab and go breakfast. They're filling and very portable. They also freeze well so you can make them ahead for a journey. I often bring them along on trips as a breakfast option, because even if I'm staying at a hotel or B & B, there's rarely any breakfast available that I'm able to eat. I made these initially to use some amazing nutrient dense Grain Free flours(i.e sea buckthorn flour, poppyseed flour) from Hungary, www.graboila.de. If you're in Europe and have easier access to these flours, I used 1/4 cup (approx 25 grams) of milkseed thistle flour and 1/4 cup poppyseed flour in these muffins as part of the total of 1.5 cups of flour called for in the recipe.
Preheat oven to 350 degrees F. Grease a 12 count muffin tin and line with paper muffin cups. Whisk together oil, syrup, vanilla and eggs in a medium mixing bowl. Whisk for about 2 minutes. Whisk in the milk, vinegar and orange juice.
Over a separate bowl sift the dry ingredients. Gradually add the dry ingredients to the wet. Whisk gently until dry ingredients are well incorporated.
Using a spatula gently fold in the chopped strawberries. Scoop batter into the prepared muffin tin and fill each muffin almost up to the top. Place on the centre rack of your oven and bake for 20-25 minutes or until a toothpick comes out clean when inserted.
Ingredients
Directions
Preheat oven to 350 degrees F. Grease a 12 count muffin tin and line with paper muffin cups. Whisk together oil, syrup, vanilla and eggs in a medium mixing bowl. Whisk for about 2 minutes. Whisk in the milk, vinegar and orange juice.
Over a separate bowl sift the dry ingredients. Gradually add the dry ingredients to the wet. Whisk gently until dry ingredients are well incorporated.
Using a spatula gently fold in the chopped strawberries. Scoop batter into the prepared muffin tin and fill each muffin almost up to the top. Place on the centre rack of your oven and bake for 20-25 minutes or until a toothpick comes out clean when inserted.