HOME TOUR

Let’s face it. Often a muffin is just a small sugary cake parading around like it is something good we all should be eating. Delicious yes but probably better suited for special occasions. That doesn’t have to be the case when you make a few small changes. So I did and I think that qualifies them for “healthy-ish”. They’re dairy-free, more nutrient-dense yet oh-so-delicious. A perfect spring muffin that bridges cake-like deliciousness and a “healthy-ish” morning snack. And they’re pretty…perfect for a Mother’s Day Brunch. And if this one doesn’t float your boat, join my blogging friends below to see their Mother’s Day brunch ideas.

Since we have two small dictators running the kitchen these days and boycott muffins with “chunks” I decided it would be best to puree up the strawberries. Are you kiddos like this too? My goodness. At least it makes for a fun way for the littles to help out since kids loooove blenders. Last year I doctored this recipe from the cookbook ironically titled, “Healthy-ish” (are you sensing a theme with my cooking/baking these days, haha). I added pureed strawberries to and it was a yummy and healthy addition.

I wanted to make them out of all whole wheat flour but they were a bit on the dry side when I did that, so I scaled back and did 50/50 whole wheat flour and all-purpose flour. I also want to experiment with alternative sweeteners eventually. I’ll let you know what I find. But with a new-ish born baby girl, organic cane sugar it is.

INGREDIENTS

1 C All Purpose Flour

1 C White Whole Wheat Flour (I use Arrowhead Mills)

3/4 C granulated sugar

2 tsp Baking Powder

1/2 tsp Salt

2 Eggs

1/2 C Dairy-free Milk (I used Oately oat milk, almond would be great too)

1 tsp Lemon Juice

Zest of one lemon

1 C Pureed Fresh Strawberries (ended up being 8-10 medium sized strawberries)

1/2 C Vegetable Oil

CRUMB TOPPING

2 Tbsp Granulated Sugar

2 Tbsp Earth Balance

1/4 C All Purpose Flour

1/4 tsp Ground ginger

LEMON GLAZE

1/4 C Powder Sugar

1 Tbsp lemon juice, more if dry

lemon zest

Preheat oven to 375 degrees F. I used some pretty ombre muffin cup liners I got at Target. I loved the way they looked so much I went back and bought more. They’re by Wilton and you can find similar ones on Amazon, here. The recipe makes about 13-14 muffins which I always find a bit annoying since you have to stick a muffin pan back in the oven for one or two measly muffins, which means I usually try to add that extra batter to each muffin to keep it at 12. Haha! Another quick tip, give the inside of the paper muffin cups a quick spray with an olive oil spray so you don’t get half the cooked muffin sticking to the paper.

Start by mixing the dry ingredients together in a small bowl: flours, baking powder, salt, and lemon zest. Combine sugar, eggs and oil in a large bowl.

In a 1/2 C measuring cup combine oat milk with 1 tsp lemon juice. Then in a blender, combine that oat milk/lemon juice combo and the fresh strawberries. Finely puree them and add mixture to the wet ingredients.

Mix until combine without overdoing it and set aside. Make the crumb topping in a separate bowl. Fill muffin tins 3/4 way up and add a spoonful of crumb topping, using back of knife to push crumb topping down into the batter and then top muffins off with some additional crumb topping. These are crumbalicious.

Bake 15-20 minutes, mine needed 17 minutes to be done and moist without brown and overdone. Pull them out and let them cool on a wire rack. While they’re cooling, mix glaze ingredients together and once they’re cooled down a bit, drizzle lemon glaze over them. Enjoy! And how beautiful are these pictures by Ruth Eileen Photography. Ruthie is so gosh darn talented, from home decor to family photos, if you need a photographer send her a note.

So now you need to pop on over and say hi to these sweet ladies and try some of their delicious recipes.

How yummy does Ashley from Modern Glam’s Gin and Tonic look? Such a sweet idea to add flowers to the drink.

Sweet Leslie from My 100 Year Old Home has some amazing brunch ideas.

Janine from Happy Happy Nester has some delicious punch recipes that would be great at a Mother’s Day brunch.

Krista from The Happy Housie has a delicious mimosa recipe which I wouldn’t be at all sad about if my delightful hubby dropped off by my bedside. Haha!

Doreen has some great ideas for the perfect Mother’s Day Brunch.

Tauni has a delicious recipe for a Hatch Chili Egg Bake. Yum-o!

Christina at the DIY Mommy has a delicious recipe for waffle eggs benedict.