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.

 

For U.S. measurements and oven temperatures 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 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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