When it is raining outside this summer, get the kiddos involved in the kitchen to whip up these delicious little muffins that will showcase those strawberries from the farmer’s market so nicely! We love that they are sugar-free, too!
Tiny Green Mom’s Sugar-Free Organic Strawberry Mini-Muffins
1 1/2 cups organic unbleached flour
1/4 cup organic cornmeal
1/3 cup Stevia in the Raw
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon organic vanilla extract (“Mom” uses Nielsen-Massey)
1 cup organic vanilla Greek yogurt
1/3 cup organic olive oil
1 1/2 – 2 cups fresh organic strawberries (rinsed, hulled and chopped)
Preheat the oven to 400`F.
Lightly grease 2 mini-muffin tins and set aside.
In a medium bowl, sift together the dry ingredients and set aside. In a large bowl, mix together the yogurt, oil and egg until well-blended. Next, add the flour mixture to the wet ingredients in the large bowl until mixed. Gently fold in the strawberries.
Fill the mini-muffin tins and bake for 10-15 minutes, or until a knife or toothpick in the center comes out clean. Oven temperatures will vary. Once cool transfer to a wire rack. “Mom” enjoys these muffins warm, right out of the oven!