Strawberry Mini Muffins

Yesterday morning began by preparing for a business breakfast that I catered this morning.  I went shopping with a prepared list and got everything except the blueberries as I remembered I had strawberries and didn't want to waste.  I hate wasting food....

When I returned and began to bake, I realized the blueberries were not for me personally, but for the blueberry muffins in the Bountiful Breakfast Buffet.  Now what?  The last thing I wanted to do was head out again for one item so I figured I would just use the strawberries.  Only I needed to create something and fast.  I am happy to say that these new muffins turned out awesome and will now make every tray I send out.  I'll even make these as full size muffins they are sooo good.

Strawberry Mini Muffins

1 Cup White flour
1/2 Cup White whole wheat flour
1 Cup Sugar
3/4 Cup Walnuts - chopped
Dash of cinnamon
1/2 Tsp. Baking soda
1/2 Tsp. Salt
1 1/4 Cup Strawberries - chopped
2 Large eggs
1/2 Cup Coconut oil

Chop strawberries and walnuts - put aside. 

A few months ago, I bought coconut oil knowing I needed to begin using in place of vegetable oil.  The difference healthwise is great, but I just needed the push. 

With these muffins, I not only used the coconut oil, but threw in a little white whole wheat flour.  I preheated the oven to 400 degrees and greased the mini muffin tins.  Combine all dry ingredients together in one bowl and in another, whisk the eggs and add the coconut oil and strawberries. Add dry ingredients into strawberry mixture and fold in chopped walnuts.  At the last minute, I added some sanding sugar on top prior to baking.

As mini muffins, they took only 10 minutes to bake and makes three dozen.  

I have to say, they turned out wonderful!  Moist and delicious.  Best of all, while Jim loves my biscotti and sweet scones, he loved these.  Inch by inch.....

Fino a quel momento (until that time)

LID