Languishing berries, how can I put thee out of thine misery?
By folding you into a luscious muffin batter, the stuff of which heavenly dreams art made.
Note the steam captured rising from said muffins. These were best on the day of and not quite sweet enough, otherwise, no complaints.
Euthanas-ing red fruits everywhere,
Strawberry Poppyseed Muffins
Inspired by Pinch of Yum
- 1 egg yolk
- 1 cup almond milk
- ½ cup sugar
- 1 teaspoon vanilla
- 7 tablespoons salted butter, melted
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking powder
- a pinch of salt
- 2 cups fresh strawberries, chopped
- 1 tablespoon poppyseeds
Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg, milk, sugar, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.
Gently stir the strawberries and poppyseeds into the batter. Divide into a prepared 12-cup muffin tin. Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.