Non Dairy Strawberry Muffins
At one stage I was attempting to remove dairy products
from my diet. This muffin recipe was a result of that
era in my life.
The strawberry muffins were a great
success but I can't say that omitting dairy foods did
anything positive for my sinus problems.
If anyone out
there has any wonderful remedies for sinus congestion and
the awful headaches that go with it then please feel welcome to pass them on to me.
If anything works I will be eternally grateful.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart. Ingredients:
2 and 1/2 cups white self raising flour
3/4 cup wholemeal self raising flour
2/3 cup caster (fine) sugar
1/3 cup brown sugar
1 teaspoon vanilla
3 eggs
1 and 1/2 cups soy milk
2/3 cup oil
250 gm (8 ounces) punnet of strawberries
Method:
Pre heat oven to 180
degrees Celsius.
Sift the flours and sugars in a large bowl. Beat
vanilla, eggs, soy milk and oil in a separate bowl.
Pour wet ingredients into dry ingredients and gently mix
together on the lowest speed of your beaters. Add the
roughly chopped strawberries and carefully fold the
strawberries through the mixture with a metal spoon.
Cook in greased muffin tins at 180 degrees
Celsius (350
degrees Fahrenheit) for 20 - 25 minutes till
golden and firm.
My muffin tins are quite large and this mixture makes me
18 - 20 muffins.
Notes:
Don't use strawberries that are too ripe for this recipe.
Food Facts:
Strawberries are rich in Vitamin B complex and vitamin C.
They also contain potassium and have good skin cleansing properties.
They are the only fruit to have its seeds on the outside. The
average strawberry has 200 seeds. There is a museum in Belgium
just for strawberries. Strawberries are a member of the rose
family.
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