Sunday, April 7, 2013

Roasted strawberry muffins

My parents bought 15 boxes of strawberries.. I've been going through at least one or two boxes a day (they say I eat quick!), but who could blame me? The strawberries are so juicy and sweet. And of course, I was going to whip up something with baking :P
I've been eyeing on this recipe for far too long, I'm a huge fan of White on rice couple. Todd and Diane take the most beautiful photos (I must learn, these photos aren't up to my liking) and come up with delicious things.

These are so, so delicious. This is the third recipe I'm using that has brown butter in it. There's just a touch of butter, Greek yoghurt to give a lovely moist texture and roasted strawberries. One word for roasted strawberries: divine. 

I don't understand why I've never roasted strawberries before, but roasting them with the balsamic vinegar, honey and extra virgin olive oil is just the best. 
The muffin texture itself is plain delicious. Mine came out a little bit burnt, but I love the burnt edges. It came out crunchy, and reminded me of an oatmeal cookie. They er... Certainly don't look nearly as pretty as White on rice's ones, but nevertheless the appearance, a muffin is for EATING! And this has got to be one of my favourite muffins.

What is your favourite kind of muffin? Don't you just love those oversized, big bakery-style muffins? Mmm 

Roasted strawberry muffins

Roasted balsamic strawberries
1 pound fresh strawberries (I used less than this), with the tops off, diced into halves
1 tbsp honeey
2 tbsp grape seed oil or extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp sea salt
1 tbsp port (optional, didn't use this!)

Muffin ingredients
1 cup (100 g) oat flour
3/4 cup (100g) all-purpose flour
1/2 cup (60 g) whole wheat flour
1/4 cup (55 g) sugar
1/2 cup (110 g) brown sugar
2 tsp baking powder
1 tsp sea salt or kosher salt
2 tbsp unsalted butter (30 g)
1/2 cup canola or grape seed oil (I used sunflower)
1/2 cup sour cream or Greek yoghurt (I didn't have sour cream, so substituted it with Greek yoghurt)
1 egg
1/2 cup heavy whipping cream (thickened cream)

Roasted balsamic vinegar strawberries:
1. Preheat oven to 180 C (350 F). Line sheet pan with parchment paper.
2. Combine halved strawberries with honey, oil, balsamic vinegar and salt in a medium bowl. Mix and toss until strawberries are evenly coated.
3. Spread strawberries evenly onto the pan. Bake until juices begin to thicken, about 40-50 minutes. After cooled, pick strawberries and put it into a small bowl. Reserve juices in another small bowl.

1. Preheat to 200 C (Preheat to 425 F and then bake at 400 F ). Butter and flour 9 muffin tin cups.
2. Sift all purpose and whole wheat flour, then combine with oat flour, sugars, baking powder and salt in a large bowl.
3. Brown butter in a small saucepan, and cook on medium-low heat until gently browned.
4. In a medium bowl, whisk together oil, browned butter, sour cream (or yoghurt), egg and vanilla extract. Whisk until combined.
5. Make a well in the centre of the dry ingredients. Pour oil mixture into the well and stir until just combined.
6. In another bowl, whip heavy cream until soft peaks. Fold whipped cream into a batter.
7. Using an ice cream scoop or a spoon, fill the muffin cups half way with batter. Lay with a couple of strawberries (2-3 or more) with the strawberries, and then fill the batter over it until the top.
8. Lay 2-3 slices of roasted strawberries on top of muffins.
9. Bake at 200 C (400 F). Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
10. Brush muffins with reserved roasted strawberry juices.
11. When getting muffins out of the tin, twist the tops gently. Transfer to wire rack.
12. Best eaten on same day.

Adapted from White on rice couple

No comments:

Post a Comment

Thank you for commenting, I really appreciate it!