Saturday, March 3, 2012

Strawberry Muffins with White Chocolate Glaze

You can just drool from the title, no? Ripe strawberries in a light vanilla batter baked and then topped with a white chocolate glaze- HECK YES! As usual I made these because I had lots of strawberries that were a day or so away from going south so I whipped up a batch of these cuties. Upon tasting them though, while they had lots of strawberry flavor I found them to be not sweet enough for my tastes so instead of upping the sugar in the actual muffin I topped it with a white chocolate glaze. Together they taste perfect- strawberries and chocolate are just a natural and personally I actually like white chocolate with strawberries better than milk chocolate. Leave out the glaze for a slightly less sweet muffin and instead just top with a little dusting of confectioners sugar. Although I made these dairy they can totally be adapted to pareve- just substitute rice milk for the milk and use pareve white chocolate chips for the glaze and they will still be delicious. Enjoy!

3 1/2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk or rice milk
3/4 cup canola oil
1/4 cup strawberry apple sauce (or just add another 1/4 cup oil)
4 cups chopped strawberries.

Clean and chop the strawberries. Using a masher or a fork crush some of them to release some of their juice. Set aside. Combine the oil, milk, apple sauce and eggs and whatever juice there is from the strawberries and mix well. Combine all the dry ingredients, mix well and toss in the strawberries. Mix the wet ingredients into the dry ingredients and mix just until combined. DO NOT OVER MIX. Spray a muffin tin with cooking spray and pour the batter into the cups. Bake at 350 for about 15 minutes for mini muffins and 25 minutes for bigger muffins or until a toothpick comes out clean. Let cool slightly, but drizzle glaze while they are still warm.

For the Glaze:
 3 oz or 85 grams of white chocolate or white chocolate chips
2 Tbl  light corn syrup
1 1/2 tsp water

Melt the chocolate with the corn syrup and water over a double boiler or in the microwave mixing carefully to make sure it doesn't burn. Keep melting and mixing until you reach the desired glazing consistency. The mixture shouldn't be too thin- it should be thick enough that it can be drizzled.





3 comments:

  1. that's like taking some of your favorite things, kicking it up a notch and making something so decadent,really classy and I am sure probably taste-bud-a-licious

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  2. These look awesome!!! About how many regular sized muffins does this recipe make?

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