It's difficult to focus on traditional Fall foods when it's sunny and 76 degrees outside. Today, I decided to embrace the weather and bake a scrumptious summer dessert. Strawberry Shortcake Muffins are light and delicious muffins that take advantage of a baking mix for super quick preparation. The muffins, adapted from a Cooking Light recipe, are filled with fresh strawberries to create a strawberry packed flavor. Plus there's a strawberry garnish for a perfect presentation. Since its far from prime strawberry season, I elected to use frozen strawberries which worked fine in this recipe. Just be sure to defrost, drain, and dry them thoroughly.
Strawberry Shortcake Muffins
Makes 12 Muffins
5.4 ounces (about 1.25 cups) + 1 tsp. gluten-free baking and pancake mix (such as Pamela's)
1/2 cup Truvia
6 tbsp. unsweetened Almond Milk
2 tbsp. Promise butter spread, melted
1 tbsp. butter, melted
1 tbsp. pure vanilla extract
1/4 cup liquid egg substitute
1/4 cup diced strawberries
Garnish- 12 strawberry slices
1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin liners.
2. Combine 5.4 oz baking mix and Truvia in a medium bowl; stir with a whisk. Make a well in the center of mixture.
3. Combine milk, Promise, butter, vanilla, and egg substitute in a separate bowl. Stir well with a whisk.
4. Pour milk mixture into the dry ingredients (baking mix and Truvia) and stir until just combined and moist.
5. Toss diced strawberries with 1 tsp. baking mix (this helps to prevent them from sinking to the bottom of the muffins).
6. Spoon about a tablespoon of batter into each muffin cup. Top each with approximately 1 tsp. of diced strawberry mixture. Spoon remaining batter evenly over strawberries. Place 1 strawberry slice on top of each muffin.
7. Bake for 16-19 minutes or until muffins spring back when touched lightly in the center. Let muffins cool in pan 5 minutes before removing.
Nutrition Information--approximately 75 calories per muffin