The Sweet Kitchen: Strawberry Lime Muffins with Lime glaze

 This is a great recipe to make if you have some strawberries you need to use up and is great for a spring snack or dessert. I made mini muffins to keep the portion size low. I will give you the basic recipe but will also tell you the adjustments I made to make them healthier.

The ingredients:

1 1/2 C flour

1/3 C sugar

2 tsp baking powder

1/4 tsp salt

1 large egg

3/4 C milk

1/4 C neutral oil

1 tsp lemon zest

2 C fruit (this can be any fruit of your choosing)

My adjustments were 1 1/2 C of white whole wheat flour, 4 TBSP chia seeds, Truvia sugar blend instead of sugar and you use half of the amount. I was out of milk, so I used evaporated milk instead. Instead of lemon zest I added a bit of lime juice to the strawberries before adding to the mixture. I then added a lime glaze made out of lime juice and Splenda for a bit of added flavor. 

The recipe:

Preheat the oven to 400 degrees F. Grease muffin cups or line with paper wrappers and set aside.

In a small bowl, dice up about 2 C of strawberries and add a bit of lime juice and set aside. 

In a medium bowl, combine the flour, chia seeds, sugar, baking powder, and salt. Stir to mix then make a well in the center and set aside. 

In a second bowl, combine the eggs, milk, and oil. Stir well. Pour this into the flour mixture and stir until no dry streaks of flour remain. 

Fold in the strawberry mixture.

Spoon the batter into the prepared muffin pan. 

Bake for 13-15 minutes for mini muffins, 18-20 minutes for regular sized muffins or until a tester comes out clean. Cool muffins. 

Once cooled, make the glaze with some lime juice and Splenda or powdered sugar 4:1 ratio. Stir to combine and drizzle or use a brush to apply to the top of the muffins. Note: if using Splenda is does not set up like powdered sugar but you will still be able to taste it.