Delicious low-fat strawberry muffins.

Today was a normal day, with errands and housework in the morning, followed by fun in the library and at the park. Somewhere between the park and the after school pick-up I started feeling a little off emotionally. The news about Ukraine and Barbies were weighing heavily on my mind. I HAD to do something to de-stress. That’s when I usually head to the kitchen. No, not to eat– to bake! 25 minutes later my toddler was happily chewing the fruit of my labor. Except there was no labor involved, these muffins are fast and easy: no special tools required. I considered the smell of freshly mashed strawberries to be aromatherapy.  They turned out light and fluffy, with very little oil and sugar. Totally lifted my spirits.

Ingredients:

wet ingredients

1 cup mashed strawberries (I used my mini-chopper because I wanted a more uniform texture. They can be also mashed with a potato masher or a fork)

2 large eggs

1/2 cup milk (I used 2%)

1/3 cup canola oil

1 tsp. vanilla

1/2 cups white sugar

dry ingredients

2 cups all purpose flour

1 tsp. baking powder

1/2 tsp salt

1/2 tsp baking soda

Turbinado sugar for sprinkling on the top (optional)

Method:

Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.

– Mix wet and dry ingredients in two separate bowls.

– Combine the wet and dry ingredients. Important: do not mix too much or the muffins will be rubbery instead of fluffy. A few specks of flour is fine.

– Fill the muffin tin 3/4 full. Sprinkle Turbinado sugar over the top of each muffin (optional).

– Bake for 18-20 minutes until they look done (that’s what I do when I am being lazy) a toothpick comes out dry.

Let cool in the pan a few minutes, then cool completely on a wire rack. Enjoy responsibly (they are addictive).

What do you do when you need quick a pick-me -up?

Sharing at Attagirl Says.