Roasted Balsamic Strawberry Muffins
User Reviews
5
Roasted Balsamic Strawberry Muffins
Description
This recipe begins by roasting quartered strawberries combined with balsamic vinegar, olive oil, and maple syrup at a moderate temperature until their juices thicken and the berries become semi-dried. This concentrates their sweetness and introduces a subtle acidity from the balsamic. The roasted berries are cooled and set aside, with the syrup reserved to be used as a topping or accompaniment.
The muffin batter blends plain and wholemeal flours with almond flakes for texture, along with baking powder and salt for leavening and flavor balance. Wet ingredients include vegetable oil, milk, an egg, vanilla essence, and sugar, which are whisked and then combined with the dry ingredients. The semi-dried strawberries are folded in carefully to maintain some texture without breaking apart.
These muffins bake in a lightly oiled tray to golden-tipped perfection, resulting in a soft, moist crumb with dispersed bursts of fruity, tangy strawberries complemented by crunchy almond flakes. They can be served warm or at room temperature as a morning treat or snack. The leftover balsamic strawberry juice pairs well with yogurt or porridge, providing a flavorful addition beyond the muffins themselves.
Ingredients
For the roasted balsamic strawberries
- 14 oz strawberry hulled and quartered
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon pure maple syrup
For the roasted strawberry muffins:
- 1 1/4 cup plain flour
- 3/4 cup wholemeal flour
- 4 tablespoon almond flakes
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil 120 ml
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla essence
- 2/3 cups sugar 100 g
Instructions
- For the roasted balsamic strawberries preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
- Mix together all the ingredients for the balsamic strawberries and spread them out on the baking tray.
- 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.
- After they have cooled down carefully remove the strawberries into a bowl and set aside.
- The remaining juice is great eaten over some yoghurt or porridge.
- For the roasted strawberry muffins preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a 12 cup muffin tray.
- In a large bowl, mix the flours, almonds, baking powder and salt.
- In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
- 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.
- 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.
- Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 15mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 19.5mg | 22% |
| Calcium | 68mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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