I love experimenting with my baking and what better day to do so then Sunday!! Last night I had trouble sleeping so instead I thought about variousways to improve my muffin making skills. I really want to create a muffin recipe that produces light, fluffy, delicious cupcakes with as little of the bad stuff as possible! Anyway I started thinking about muffins that I like to eat that fit that category and of course you have your regular muffin mix but then theres also the friand, which is light and fluffy and predominately uses almond meal and egg whites instead of flour! Now I’ve made muffins with an almond meal and flour combination as my dry ingredients and that was pretty tasty but I hate wasting the yellow bit of the egg! So i decided to sort of combine the two recipes so that I didn’t waste anything at all. I’m also trying to avoid using too much refined sugar and friands tend to use quite a bit of icing sugar so that would need to be changed. What I needed, I thought, was a whipped egg white, to give the muffin its sense of light, airy-ness and a more natural sweetener such as honey or maple syrup to give a little sweetness. I also decided to incorporate coconut to replace some of the flour, adding another layer of flavour and texture whilst healthy-ifying the muffins just a little bit more! The other essential component of experimental baking is using whats already available in your fridge or pantry and at the moment we have an abundance of beautiful, plump strawberries that would be the perfect addition to my muffins!
So off I went, adding a little bit of this and a little bit of that. I must add that when I experiment I tend not to use measures (or I don’t really remember them) but what I ended up with made 6 beautiful, moist strawberry muffins with a cheeky Nutella dollop centre!! Sooo yummy and now my house smells amazing! So heres what I did:
1. Separate two eggs, keeping the egg whites in one bowl and the yolks in another.
2. Add to the bowl with the yolks, 1 cup of self raising flour, sifted (could use gf flour or wholemeal flour), 1/4 cup shredded coconut, 2Tbs maple syrup (or honey), a dash of cinnamon, nutmeg and vanilla essence. Mix together to form a smooth consistency. You may need to add a dash of milk (or water if you want it dairy free) to loosen the mixture. I used about 1/4 cup soy milk.
3. In your other bowl, use an electric mixer to beat the egg whites to form stiff peaks. Then fold this mix into your flour/coconut mixture, being mindful not to knock the air out of it. Have a little taste and make sure its to your liking. Remember that the strawberries will add quite a bit of sweetness naturally so this mix shouldn’t be overly sweet.
4. Line your muffin tins and divide the mixture between 6 cases. Then slice up your strawberries and press down into each muffin. The strawberries should be covered by the mixture. Add a small dollop of nutella (optional) and try to press this down into the mixture also. Finally, top with a strawberry slice for beautiful presentation.
5. Bake in a preheated oven (200 degrees C) for about 15-17mins or until a skewer comes out of the centre cleanly.
6. Allow to cool and sift generously with icing sugar and then enjoy!
Enjoy and Happy Baking!!