While most of the world is experiencing the summer fun of July, here in my part of the world we are experiencing Julember – the calendar may indicate it is July, but the weather is indicating it is November. With temps hovering around 9C, I have spent the past week thinking of soup instead of salad, socks instead of sandals, and Santa instead of summer. The normally ignored fireplace has been lit every day this week and I have been knitting – not one of my regular summer activities.
So, when a recipe for strawberry muffins popped up in my Facebook feed I jumped at the chance to mix a traditional comfort food with a summery delight. I gathered the ingredients and immediately called my visiting sister and her family to drop over for a sit by the fire, coffee, and muffins.
With help from my adorable nine-year-old niece, and changes to the recipe to veganise it, the dual season muffin-making began.
As always, prepare your flax egg first: 1 tbsp of flaxseed and 3 tbsp of water. Mix in a small ramekin and let gel.
This is also a good time to hull, clean, and chop the strawberries.
You will need:
- 1/2 cup Earth Balance butter, softened (each Earth Balance butter stick is 1/2 cup)
- 3/4 cup organic sugar
- 1 flax egg
- 2 cups flour (Your choice; I used all-purpose)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (I used soy, but almond or rice milk will work just as well)
- 1/2 tsp vanilla
- 1 1/2 cups chopped organic strawberries
- 3 tsp sugar
- 1/2 tsp cinnamon
- I usually make a small bottle of sugar and cinnamon to have on hand so I don’t have to prepare this much-used topping every time a recipe calls for it.
With your nine-year-old niece having a tight grip on the mixer, cream the butter and sugar. Add the flax egg and mix well.
Sift flour, baking powder, and salt in a small bowl and let the wee child stir it about. Add the flour mixture and the milk alternately to the butter mixture (much more fun when two people are doing this!). Add vanilla. Stir in strawberries.
Spoon batter into muffin pans and sprinkle the topping on the batter. Of course, only small children are allowed to sprinkle the topping on the muffins.
Bake at 400 for 20-25 minutes.
This recipe makes one dozen regular-sized muffins.
Now announce to all and sundry that the beaters, bowls, spoons, and spatulas are ready to be licked! Go sit by the Julember fire and enjoy!!