Strawberry and honey muffins

Strawberry muffins

When I saw this recipe was called ‘happy muffins,’ I was a little hesitant. Why ‘happy’ I wondered? Apparently, honey has calming properties and strawberries were once thought to attract prosperity and harmony. Calm, prosperity and harmony = happy! These muffins are also full of fiber, taste amazing (and smell fantastic while they bake) and they’re potassium rich and free of white sugar and refined flour. This makes them super healthy as well as addictively delicious.

The ingredients

I love the bright red colour of strawberries and boy did they smell good. I never would have put strawberries and cinnamon together but just sitting on the bench they smelt amazing.

Blend the milk, egg and honey

Start by blending up the milk, egg and honey until it’s nice and smooth. Keep the motor running and slowly add the olive oil. Keep blending until it forms a smooth and creamy mixture.

Flour, bicarb and cinnamon

In a big bowl, combine the flour, cinnamon and bicarb soda together using a wooden spoon.

Strawberries and wet ingredients

Add the strawberries and the wet mixture and gently stir it all together just until it is combined. You don’t want to over-stir muffins.

Fill the cases

Divide the batter between the muffin cases.

Coconut

Sprinkle the batter with coconut and bake the muffins for 15 – 20 minutes. If you’re doing full-size muffins then they’ll take 20-30 minutes.

Baked muffins

Here they are, fresh from the oven.

Strawberry muffins

Cool the muffins on a wire rack. They can be frozen for up to 3 months but I doubt they’ll make it to the freezer. Enjoy!

Strawberry and honey muffins (happy muffins) – I’m not sure exactly where this recipe came from but it was a cookbook for children with allergies

makes 11/12 big muffins or 24 small ones

• 1 egg
• 1/3 cup honey
• 1/2 cup soy milk
• 1/4 cup rice bran oil or light/flavourless olive oil
• 1 1/2 cups wholemeal self-raising flour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp cinnamon
• 1 x 250g punnet of strawberries, tops removed and diced
• fine desiccated coconut for sprinkling

Preheat the oven to 170C fan-forced.

Lay out the muffin liners in the tin or on a tray.

In a food processor or blender, blend the egg, honey and milk together until it is smooth. Keep the motor running and gradually add the oil, blending until the mixture is smooth and creamy.

In a big bowl, stir the flour, bicarb and cinnamon together then add the strawberries and stir through the wet ingredients. Stir it all gently with a wooden spoon until everything is just combined.

Divide the mixture between the muffin tins. It doesn’t rise too much so fill them about 3/4 full.

Sprinkle the tops with the coconut and bake the muffins for 15 to 25 minutes or until they are golden on top. The time will vary depending on the size of muffin you are making.

Cool the muffins on a wire rack.

Muffins can be frozen for up to 3 months.