Quick Strawberry Muffins
Normally I prefer to weigh my ingredients when baking because its quick and so much more reliable. But occasionally its nice to just use a spoon to measure everything.
Its also nice, occasionally, to make a small batch so you don’t have ‘oh-so-tempting’ leftovers lying around! This recipe is perfect for those days because it makes two dainty serves. They’re really delicious though so I’ve included the quantities for a larger batch in the variations.
takes: 30 minutes
6 tablespoons almond meal (40g / 1.5oz)
3 tablespoons yoghurt (60g / 2oz)
2 tablespoons oil (30g / 1oz)
1 tablespoon granular stevia* (15g /0.5oz)
1/4 teaspoon baking powder
1/2 teaspoon vanilla extract (optional)
4 strawberries, dehulled and chopped
1. Preheat oven to 180C (350F). Line 2 holes of a 1/2 cup muffin tray with papers. Or grease two small mugs, ramekins or tea cups.
2. Combine almond meal, yoghurt, oil, egg, stevia, baking powder and vanilla (if using) in a small bowl.
3. Spoon the mixture into your 2 prepared holes. Top with strawberry chunks.
4. Bake for 20 – 25 minutes or until the muffins are golden brown and feel springy when touched.
5. Cool in the tin.
extra strawberry! – double the strawberries and stir some in with the mixture before filling the muffin pans.
*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon or less to sweeten a whole cake. This is what I normally use, however for the small batch of these muffins I use granular stevia because it’s hard to measure a really small amount of the pure powder.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.
pure stevia powder – for the small batch of these muffins I use granular stevia because it’s hard to measure a really small amount of the pure powder. But you could just add a tiny pinch to taste if you don’t have granular stevia. Or make the bigger batch below.
no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.
sugar lovers – use 2 tablespoons sugar instead of the stevia. If you like things on the sweeter side add more.
bigger batch – to make 8 muffins you’ll need 160g (5.5oz) almond meal, 240g (8.5oz) yoghurt, 120g (4oz) oil, 4 eggs, 60g (2oz) granular stevia* OR 1/4 teaspoon pure stevia powder (see note above), 1 teaspoon baking powder, 2 teaspoons vanilla extract, 16 strawberries. Baking time will be the same.
dairy-free – coconut yoghurt or coconut cream instead of the yoghurt (or use your favourite dairy-free milk).
nut-free – replace almond meal with ground sunflower seeds or plain all-purpose flour.
different flavourings – chunks of chocolate are a nice addition as are blueberries or raspberries or other ripe seasonal fruit.
no yoghurt – If I don’t have yoghurt, I use whipping cream instead.
Problem Solving Guide
bland – sprinkle over some icing (powdered) sugar.
too dry – overcooked! Next time check earlier. For now serve generously with cream.
no oven – cook little cakes in the microwave. 2-3 minutes should do it.
too hot –
sticking to the pan –
Waste Avoidance Strategy
almond meal / oil / stevia / baking powder / vanilla extract – keep them in the pantry.
yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
eggs – will keep in th fridge for a month or so. Or use for another meal.
strawberries – use for another meal or freeze them.
Shelf Life / Storage
I like these best on the day they’re made. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.