Thursday, June 17, 2010

Strawberry Coconut Almond Muffins

 Muffins made with strawberry-flaxseed goo!  Tasty and moist, but I wish they had a bit more strawberry flavor.  Also, tilt the flour ratio more towards white flour unless you want a really fibertastic muffin.

Strawberry Almond Coconut Muffins

2 TB ground flaxseed
6 TB warm water
3/4 c fresh strawberries, cleaned, stems removed, coarsely chopped
1 1/2 cups white flour
1 cup whole wheat flour
1 3/4 teaspoons baking soda
3/4 cup turbinado sugar
2 teaspoons ground cinnamon
1/3 cup oil
1 1/2 teaspoons vanilla extract
1/2 tsp almond extract
1-1.5 c soy milk--or enough to get a good muffin consistency
1/4 c unsweetened coconut
slivered almonds

Preheat oven to 375 degrees. Oil muffin tins.  In a mini food processor, puree the strawberries with the flaxseed and water.  Set aside.  Mix together dry ingredients (including sugar).  Then mix in strawberry puree with all the other wet ingredents (oil, extracts, then soymilk).  Finally, add coconut and mix.  Pour into muffin tins-almost to the top.  If you have leftover batter, it makes a great pancake.  Top muffins with slivered almonds and bake for 20-25 minutes.  Makes 12 muffins.

1 comment:

Myer said...

Yum! This looks amazing!