HEALTHY STRAWBERRY MUFFINS WITH WHOLE WHEAT FLOUR
Strawberry muffins with a touch of honey and cinnamon powder, enriched with whole wheat flour. Delicious! An explosion of flavors.
Cinnamon, Fluffy, Muffins, Ricotta, Strawberries, Strawberry, Whole wheat flour
Muffin silicon mold
Eggs (at room temperature)
Fresh ricotta cheese
Raw brown sugar
1 or 2
Whole wheat flour
All purpose flour
Chopped fresh strawberries
To top your muffins:
I highly recommend using a scale and measuring in grams. Cups are not precise enough. KITCHEN SCALES ARE INEXPENSIVE! Click here and check out:)
Preheat the oven at 180° C (355° F).
Into the bowl of a stand mixer, add ricotta and whip it for a few seconds until creamy, then add one egg at a time (use medium speed) until incorporated.
Add sugar, vanilla, oil and whisk again for a few seconds.
Gradually add flours, cinnamon, baking powder, salt and strawberries, and stir using a spatula just until combined and not more.
DO NOT overmix.
Pour the batter into muffin tin, fill muffin cups three-quarters of the way full.
If you want to make them even more delicious:
Add strawberries, honey and cinnamon into a small pan and cook for a few minutes until syrupy (they should look like a jam).
Pour this jam on top of the batter.
Bake your strawberry muffins for about 25 minutes. Check with a toothpick: if it comes out clean, your muffins are done!
Place them on a cooling rack to cool down.
Optional: garnish with a drizzle of honey
© Roberta Dall'Alba - Healthy Little Cravings