Roasted Balsamic Strawberry Muffins
These roasted balsamic strawberry muffins worth getting out of bed for.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 oz (400g) strawberries hulled and quartered
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
- 1 1/4 cup (175g) plain flour
- 3/4 cup (100g) wholemeal flour
- 4 tablespoon almond flakes
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) milk
- 1 egg
- 1 teaspoon vanilla essence
- 2/3 cups (100g) sugar
Instructions
- 1
In a large bowl, mix the flours, almonds, baking powder and salt.
- 2
For the roasted balsamic strawberries preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
- 3
Mix together all the ingredients for the balsamic strawberries and spread them out on the baking tray.
- 4
Bake for approximately 45 mins until the juice is nice and thick and the berries are semi dried. You dont want still juicy berries for these muffins.
- 5
After they have cooled down carefully remove the strawberries into a bowl and set aside.
- 6
The remaining juice is great eaten over some yoghurt or porridge.
- 7
For the roasted strawberry muffins preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a 12 cup muffin tray.
- 8
In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
- 9
Add the wet ingredients into the dry and mix until just combined, then gently fold in two thirds of the strawberries so they don't break.
- 10
Divide the muffin batter into the muffin cups, top with the remaining strawberries and bake for 22 mins or until a skewer inserted into a muffin comes out clean.
- 11
Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.