With our summer days packed full with camp and going to the pool, both boys had been sleeping much later than usual — we’d sometimes have to wake them at 7, whereas we used to cross our fingers and hope they made it past 5:30 AM. A few days ago this glorious late-sleeping trend abruptly ended, and I am not happy losing that extra hour and a half of sleep! We were all dressed and downstairs so early this morning, I figured baking muffins would be a better use of my “found” time than hanging out on Facebook for an extra half hour.
I used an electric mixer to break up the berries as much as possible, because I knew large chunks would turn my kids off. There were still a few larger pieces left in the batter, though, and I left them in hoping the sweetness of the muffin would override their indignation at being served fruit.
The boys were thrilled to have muffins for breakfast. At least, in concept. G. surprisingly ate a muffin and a half, though I think he (luckily) got a couple that had very few strawberry chunks. A. ate about half of a muffin, came to a piece of strawberry, and asked the dreaded question: “What kind of muffins are these, Mama?” I’m not going to lie. He even eats strawberries every once in a while. But when I answered “Strawberry.” his face crumpled and he yelled “I don’t like strawberries and I am NEVER eating these muffins again!” Then he started to sob. There’s nothing like tears as a reaction to your cooking! I certainly did not intend to trick him into a muffin, but if I’d presented them as “strawberry muffins” no one would have tried a bite.
The one bright spot was that J., who normally does not like coconut, thought they were pretty good. The strawberries are a less-usual addition to a muffin, and I think the sweetness of this batter is just perfect.
Adapted from Berry-Smash Muffins
Note: if you don’t mind chunks of strawberries in your muffins, you can just dump all the ingredients in a single bowl and mix until just combined. I was trying to create more of a strawberry puree with fewer chunks, for a more uniform muffin, which required macerating the strawberries and beating them before adding them to the batter.
2 c. fresh strawberries, hulled and cut into chunks
2/3 c. sugar
2/3 c. unsweetened, shredded coconut
1/2 c. canola oil
1½ c. white whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
Preheat oven to 425° F.
Combine strawberries and sugar in a small bowl and mix until berries are well-coated. Set aside.
In a large bowl, add remaining ingredients and mix with a wood spoon until just combined. Set aside
Using a food processor or electric hand mixer, beat the strawberry and sugar mixture until the mixture turns pink and smooth, but not frothy.
Add strawberry mixture to the other bowl and stir the batter gently to combine. Fill 12 muffin cups to the top with the batter, and bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool before serving.