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
Gluten Free
Makes 12 Muffins
Ingredients--
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
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