Serves 18 Prep time 15
minutes Cook time 25
minutes Total time 40
minutes
Ingredients
1 1/2 cups 100% Whole Wheat Flour
(for a lighter texture use all-purpose )
1 cup + 2 tbsp unbleached
all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
Zest of one fresh lemon
1/2 cup extra virgin coconut oil
(packed & measured solid)
2 cups Stevia, pure cane sugar, or
sweetener of choice (I used Stevia in the Raw which gave them a teensy after
taste that I'm used to)
1 Large cage free, vegetarian fed
all natural egg
2 Large cage free, vegetarian fed
all natural egg whites
1 tablespoon freshly squeezed
lemon juice (about half a lemon)
12oz or 1 1/3 cups Chobani
non-fat, plain Greek yogurt (or try vanilla! )
16 ounce package of fresh
strawberries (washed, thoroughly dried, hulled, and chopped into bite size
pieces)
Directions
- Pre-heat oven to 350 degrees F. I used a non-stick pan so I didn't need liners, but if you don't have non-stick muffin tins either add liners or spray two large muffin tins with non-stick spray. Set aside.
- In a small bowl, whisk together all of the flour (except the two tablespoons) baking powder, baking soda, salt and lemon zest. Set aside.
- Using a stand or hand mixer, cream coconut oil and stevia (or sweetener of choice) together until light and fluffy. Slowly beat in the whole egg then the egg whites, one at a time, until well mixed. Drop the speed down to low and gently stir in the lemon juice.
- Keeping the speed on low, slowly add the flour mixture then a bit of the yogurt, alternating between the two, until the mixture is just incorporated. BE SURE NOT TO OVER MIX. These muffins are dense enough as it is!
- Coat the strawberries in the remaining 2 tbsp of flour then gently mix the berries into the batter. NOTE: THIS BATTER IS SUPER THICK. THAT'S HOW IT'S SUPPOSED TO BE.
- Using a large cookie scoop (I just got mine, and I can't believe I've lived this long without one) or a large spoon, scoop the batter into the tins so they are about 90% full. These should yield about 18.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
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