Strawberry Walnut Muffin

Notes/Suggestions:  This is a sweet way to get a bit more Omega 3 in your children's day.  Make a bunch and freeze them, then you can put them in their lunchbox and they will be defrosted by snack time.
Makes 24 regular muffins.

Ingredients:

  • 1½ cups unbleached all-purpose flour
  • 1½ cups white wheat flour
  • 2 Tbs. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 4 large eggs
  • 1 cup light brown sugar
  • 1½ cups 2% milk
  • ½ cup butter, melted
  • 2 cups strawberries rough chopped
  • ¼ chopped walnuts

Directions:

  1. Pre-heat oven to 375F.
  2. Prep muffin tins by greasing the tins with butter, cooking spray or using a muffin liner.
  3. Sift first five (5) ingredients together. Note: if you do not have a sifter or a sieve put all ingredients in a bowl and use a whisk to mix well and aerate.
  4. In bowl of a mixer, mix eggs and sugar until smooth. Add milk and melted butter and mix until well blended.
  5. In two batches, add dry ingredients to the wet ingredients in the mixing bowl. Mix well but do not over beat.
  6. Add strawberries and walnuts and mix gently but thoroughly.
  7. Spoon muffin mixture into tins. Fill a little over ½ of the way full. Using an ice cream scoop at this stage helps make the muffin uniform in size.
  8. Bake for 20-25 minutes or until springy to the touch. The muffins may be a little “juice” depending on the berries. The juices will thicken as the muffins cool.
  9. Let cool for 5 minutes in tin and then transfer to a cooling rack.