Strawberries are only sold during winter and early spring over here in Japan, so I thought I might as well use them while they’re cheap and before they’re gone! Speaking of strawberries… they have these strawberry patches here in Japan where you can pay a flat rate, get a cup of strawberry-milk-cream and can tabehoudai (eat as much as you can) of the strawberries in the patch. I’ve always wanted to do that…
Strawberry Nut Muffins (25 Minutes)
1 3/4 cup flour1. In a large bowl, mix sugars, soy milk, puree, vanilla, maple syrup, and oil together until well blended.
1/2 cup brown sugar
3/4 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoon vanilla
1/2 cup strawberry flavored soy milk
1/2 cup canola oil
2 tablespoons maple syrup
1 cup strawberry puree (about a pack of strawberries)
1 cup chopped walnuts
(Makes 12 large muffins, 20 cupcake-size muffins)
(200C, 25 Minutes)
2. Slowly sift in the dry ingredients and blend the mixture until smooth.
3. Add the walnuts and evenly distribute them throughout the batter. The batter should fill 12 large muffin tins 3/4th full or about 20 cupcake tins 3/4th the way full.
4. Bake them at 200C (400F) for 25 minutes, or until a toothpick stuck into one comes out clean.