Monday, October 3, 2011
Strawberry Lavender Muffins
Whenever I'm visiting downtown Toronto, I also almost always find myself eating at Fresh, a popular vegetarian restaurant (actually, there are three locations!). It is one of my most favorite restaurants ever where you can find all sorts of fresh and wholesome dishes, and the menu is 100% vegetarian (nearly 100% Vegan as well, with the choice of adding cheese here or there). Fresh also has the most delicious juices and fruit smoothies - I always make sure to get a smoothie with my meal.
Since I'm not in downtown Toronto very often, Fresh has published a couple of cookbooks so I can make some of their delicious food at home. While I do not own any of the books (yet), I did purchase one as a Christmas present for a friend and I copied this recipe out from the book since I wanted to try it myself. Pictured above are the Strawberry Lavender Muffins. This recipe comes from the book, Fresh at Home, available in person at all Fresh locations, in bookstores, and for sale online.
The lavender adds a really interesting twist to the regular fruit muffin - the actual lavender pieces aren't inside the muffins, but infused inside the soy milk / maple syrup combination that you heat on the stove top. All of the directions are below - these muffins are very easy to make and super delicious! I don't think these will last very long around the house!
STRAWBERRY LAVENDER MUFFINS
1 1/4 cups vanilla soymilk
3/4 cup and 1 tbsp maple syrup
1 1/2 tbsp dried lavender
1 cup applesauce (unsweetened)
4 cups organic light spelt flour (I substituted half all-purpose flour and half whole wheat flour. You can substitute all 4 cups of all-purpose flour, too)
1/2 cup raw sugar
1 tbsp baking powder
1 tsp baking soda
1/2 cup diced fresh strawberries
1/4 cup plus 2 tbsp canola oil
1. Line the pan with paper liners.
2. Heat soy milk, maple syrup, and lavender in a saucepan - bring to a boil over medium heat. (Keep your eye on the pan....once it starts to boil, it will boil over and FAST! So...watch out!)
3. Remove from heat, cover and infuse for 5 minutes. Strain mixture through a fine sieve and add applesauce. Set aside and cool completely.
4. Combine flour, sugar, baking powder and baking soda in a large mixing bowl.
5. Add strawberries and toss to cook.
6. Add liquid and oil to dry ingredients. Mix gently until the mixture just comes together.
7. Scoop into muffin pans.
8. Bake at 350 degrees F for approx. 25 minutes or until tops spring back when lightly pressed.
9. Remove from pans, cool, and serve.