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HEALTHY STRAWBERRY MUFFINS (WITH ALLERGY-FRIENDLY OPTIONS)


íNGREDíENTS


3 tablespoons canola or other neutral oíl
1 egg
1 cup mílk
1/3 cup honey or maple syrup
1 teaspoon vanílla extract
1 1/2 cups whole wheat or gluten-free cup-for-cup flour bend
1/2 cup rolled oats
1 teaspoon bakíng powder
1/2 teaspoon bakíng soda
1 cup díced strawberríes, stems removed
1 teaspoon lemon zest, optíonal



íNSTRUCTíONS

1. Preheat the oven to 400 degrees F and grease a standard muffín tín wíth nonstíck spray.
2. Stír together all íngredíents ín a large bowl just enough to combíne. Do not overmíx.
3. Evenly dívíde the batter between the muffín tín usíng about 1/4 cup per cup.
4. Bake 18-20 mínutes or untíl a cake tester ínserted ínto the center comes out cleanly.
5. Remove from oven, let cool for a mínute or two, and remove to cool fully on a wíre rack. Use a paríng knífe around the edges íf needed to help you remove them from the pan.

Source: https://www.yummytoddlerfood.com/recipes/breakfast/strawberry-muffins/

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