Strawberry Balsamic Muffins
Strawberry and balsamic vinegar make a great couple. They’re delicious tossed together in a salad or as a blended vinaigrette, so why not as a muffin? That was the reasoning behind this moist and flavor-packed recipe!
These muffins are sweet without a lot of added sugar and because of the balsamic, they come out of the oven with this gorgeous, deep hue. Those with a sophisticated palate will be able to pick up on the balsamic undertones and the little ones will just think it’s a scrumptious muffin that tastes darn good. My family ate the entire dozen in a single day.
Here’s what you’ll need:
- 2 cups all-purpose flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sugar
- 1 cup rice milk
- 1/3 cup canola oil
- 2 tbsp strawberry balsamic vinegar, divided (regular balsamic vinegar will work, too)
- 1/2 cup fresh strawberries (washed, patted dry and chopped)
- 12 strawberry slices (for the muffin tops)
Preheat the oven to 375. Lightly grease a muffin tin. Pour 1 tbsp strawberry balsamic (or plain balsamic) into a shallow dish and lay in the 12 strawberry slices in a single layer so they are soaking in the vinegar. Set aside.
In a large bowl, mix the flour, baking soda and salt. In another bowl, whisk together the sugar, rice milk, canola oil and the other 1 tbsp of balsamic vinegar. Pour the wet ingredients into the dry and mix until just combined. Fold in the chopped strawberries. Fill the muffin tins about 2/3 full and then place a balsamic-soaked strawberry slice in the middle of each one.
Bake for 20-25 minutes, checking with a toothpick to see when they’re done. Mine cook to perfection at exactly 22 minutes so just try it with your oven and see what works.