These little pieces of heaven are so much fun to make and absolutely delicious!
Mini Strawberry Muffins
2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 cup canola or vegetable oil
¾ cup skim milk + 2 tsp lemon juice (or ¾ c. buttermilk)
1 tsp vanilla
1 tsp vinegar (white or apple cider)
¾ cup finely chopped strawberries, divided
1 cup powdered sugar (for glaze)
Preheat oven to 375°F.
In small bowl prepare the flaxseed egg and let soak for 5 minutes to thicken. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and flaxseed eggs, then add to dry ingredients. Stir just until combined.
Add vinegar and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a mini muffin tin. Fill three-quarters full and bake until golden brown, about 7-10 minutes. Let dry 5 minutes before removing from the pan
Make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops.
Yield: 24 mini muffins
Nutrition Information per Bite:
165 calories, 10 g fat (1 g saturated fat), 18 g carbohydrates, 1 g protein, 163 mg sodium