These muffins will keep for a week in the refrigerator (if they last that long), or 3 months in the freezer.
Enjoy.
Ingredients:
1 cup fresh or frozen strawberries
1 1/4 cup flax seed meal
1/2 cup “Spoonable” brand Stevia (or equivalent - I use 1/4 to 1/2 teaspoon KAL brand concentrated Stevia powder)
1 teaspoon aluminum free baking powder
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, beaten
1/4 cup olive oil
1 tablespoon pure vanilla (no sugar – check ingredients)
2 tablespoons grated orange peel (optional)
3/4 cup chopped walnuts or pecans (optional for topping)
1 cup fresh or frozen strawberries
1 1/4 cup flax seed meal
1/2 cup “Spoonable” brand Stevia (or equivalent - I use 1/4 to 1/2 teaspoon KAL brand concentrated Stevia powder)
1 teaspoon aluminum free baking powder
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 large eggs, beaten
1/4 cup olive oil
1 tablespoon pure vanilla (no sugar – check ingredients)
2 tablespoons grated orange peel (optional)
3/4 cup chopped walnuts or pecans (optional for topping)
Preparation:
Preheat oven to 350 F
Line muffin tins with paper or silicone liners.
1. Chop strawberries into a medium sized dice.
2. Mix dry ingredients and wet ingredients (minus the strawberries) separately, then, mix them together.
3. Let mixture stand for 10 minutes to thicken.
4. Fold in strawberries.
5. Fill each muffin cup about half way, and sprinkle with nuts.
6. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Variation: Substitute fresh or frozen blueberries for the strawberries.
Note: If you are going to freeze the muffins, I recommend beginning with fresh berries.
