I don’t often get the chance to see the search terms people use to make it onto my blog, but when I do get a sneak peek, I usually find some interesting queries.
Today’s recipe is honey roasted strawberry muffins, and these were inspired by a search which made me giggle.
The Google search term? A drawing of a fruit basket in which some strawberry, watermelon and banana are kept.
I must say sorry to the poor Googler out there who didn’t find a drawing of a fruit basket on my blog, I sure hope you find one soon, but to compensate I have these wonderful muffins, also inspired by Andrea’s recipe.
This is the first time I make muffins of this kind. I normally like my muffins and cupcakes choc-full, butter-full, and with all sweet things in between. It’s a slow process learning how to enjoy healthier desserts – especially with a small mouth to feed, it’s becoming even more important to watch our sugar consumption.
Today was also the first time I make honey-roasted strawberries (and really, it’s the first time I roast fruit in general). I think it’s fair enough to say I am totally addicted. It’s like a 20-minute baked strawberry jam delight which I could eat right off the baking tray! I’m also excited to try honey-roasting other fruits soon. What fruits do you recommend?
These muffins turned out delightful (and even better the next day), they are refined sugar free, and packed with the nutrition of rolled oats, honey and strawberries. And my little one loved them with a cup of milk! The muffins also make a great after school or lunch box snack for the kids, work snack for hubby, or teatime treat for yourself 😉 100% guilt free.
Yields: 14 muffins
2 cups strawberries, roughly cut
1 tsp olive oil
2 tbsp honey
1 cup plain flour
1 cup rolled oats
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/2 cup low fat milk
1/4 cup vegetable oil
2 tsp vanilla essence
1/2 cup honey
Roast the strawberries: preheat the oven to 180 degrees C (or 160 fan forced) and line a baking sheet with parchment. Toss strawberries with 1 tsp olive oil and 2 tbsp runny honey (tip: place the jar of honey in a bowl with boiling water and mix with a spoon until runny).
Spread strawberries on parchment and roast until reduced and juicy, about 20 minutes. Let cool slightly and measure about 3/4 of the strawberries for the muffins.
Increase oven temperature to 200 degrees C (or 180 fan forced). Line muffin tray with paper liners.
In a large bowl, whisk together flour, oats, baking soda, cinnamon, and salt. Make a well in the centre and add wet ingredients: milk, oil, vanilla, and egg. Mix until well combined.
Gently fold in roasted strawberries and spoon batter into prepared muffin cups and bake for 18-20 minutes. Set aside to cool, brush on juices from roasted strawberries and top a strawberry on each muffin to garnish.