Category Archives: Breads and Muffins

Glazed Strawberry Muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Strawberries, no matter what the temperature outdoors, give me hope for warmer days ahead. As soon as they come into season, we seem to always have a container in the fridge. Usually, just popping them in our mouths is our favorite way to eat them, but I do love to bake with them too. I love them in these muffins. They just taste like spring to me.

To keep these muffins light and fluffy I use Silk® Unsweetened Vanilla Almondmilk in place of dairy milk. I find that the almond milk gives me that tender texture that I’m looking for even though I use some whole wheat flour that can add some heaviness. The other reason I love baking with almond milk is that it adds no extra grams of sugar to my recipe. One cup of dairy milk contains twelve grams of sugar compared to zero grams in almond milk. That is especially important when baking with strawberries. They do require sugar to enhance their flavor. Using almond milk lets me add the sugar needed to make the muffins taste wonderful without adding extra grams that do not affect the flavor. With the glaze, these muffins are by no means low in sugar, but the muffin itself is compared to traditional recipes. Feel free to make them without the glaze…they are still wonderful, but I personally just can’t resist that sweet topping!

Glazed Strawberry Muffins from Taste Love & Nourish

Glazed Strawberry Muffins

1 1/4 C. all purpose flour
3/4 C. whole wheat flour
1/3 C. sugar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
2 large eggs
1 C. Silk® Unsweetened Vanilla Almondmilk
1/4 C. non-fat plain Greek yogurt
1 t. vanilla extract
1 1/2 C. fresh strawberries, hulled and finely chopped

Strawberry Glaze

3/4 C. confectioner’s sugar
1 t. strawberry preserves
1 t. Silk® Unsweetened Vanilla Almondmilk

Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.

In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.

In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.

Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.

Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.

Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.

Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)

Makes 12 muffins

Glazed Strawberry Muffins from Taste Love & Nourish

Notes:

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Hot Cross Buns

Hot Cross Buns from Taste Love & Nourish

I wish I could tell you I had memories of hot cross buns with their sweet white icing at every Easter dinner table. I don’t. We stuffed ourselves with so much Armenian Easter bread, that even one of these little rolls may have done us in. It’s a shame, really, because as much as I adore our Armenian bread, these rolls are admittedly wonderful. I just love the warm mixture of spices, like cinnamon, allspice, cloves, nutmeg and cardamom. Their flavor is really like a whisper, but, that moment you take a bite, you’ll wonder…what is that flavor? The dough is only slightly sweet, but you get these wonderful pops of sweetness from the icing and dots of currants.

These sweet little rolls are not difficult to make and once you’ve risen the dough, creating the buns is a task even little hands can handle. And just think, if you let your children help you make these, someday they’ll have wonderful memories of hot cross buns with sweet white icing at every Easter dinner table.

Hot Cross Buns from Taste Love & Nourish

Hot Cross Buns

1 C. milk
2 1/4 t. active dry yeast (or 1 packet)
3 3/4 C. bread flour
1/3 C. + 1 T. sugar
1 t. salt
1 t. cinnamon
1/2 t. allspice
1/4 t. cloves
1/4 t. cardamom
1/4 t. nutmeg
4 T. butter, softened
2 large eggs
zest of one orange
1/2 C. currants, soaked in a small bowl with 1 T. orange juice

Egg Wash
1 large egg yolk
1 t. water (or milk)

Icing
1/3 C. confectioner’s sugar
1 1/2 t. milk

In a heat resistant bowl or measuring cup, warm the milk in the microwave for a minute and a half. Stir in 1 tablespoon of the sugar, then sprinkle in the yeast. Give it a light stir and allow to sit for 10 minutes. The mixture should be nice and bubbly after that time.

Combine the flour, sugar, salt and the spices in a large mixing bowl or the mixing bowl of a stand mixer. Whisk the dry ingredients to combine. Add the yeast mixture, butter, eggs, orange zest and currants along with any orange juice remaining in the bowl. Mix to combine, using the paddle attachment on a stand mixer. Once combined, switch to the dough hook or place the dough on a lightly floured surface and knead by hand. Knead with the dough hook for 4 to 5 minutes or a bit longer by hand. Place the dough in the bowl and cover with plastic wrap and a kitchen towel and keep in a draft free spot to rise for 3 hours.

Place the dough on a very lightly floured surface. Using a sharp knife, cut the dough in half. Roll one half out into a log 12 inches long. Cut the log in half. Continue cutting each piece of the log in half until you have 8 pieces. Take one piece and roll the sides down a bit to form a smooth ball. Pinch the ends under and place the ball on a lightly greased baking sheet, or line with parchment. Continue with the remaining pieces, placing them 2 inches apart on the sheet. Repeat the process with the second half of the dough until 16 pieces have been formed. Cover the baking sheet with plastic wrap and a kitchen towel and allow to rise again for 45 minutes.

Preheat your oven to 350 degrees.

With a sharp knife, score each bun with a cross pattern.

In a small bowl, whisk the egg yolk with either water or milk to create an egg wash. Brush each bun with the wash. Bake in the oven for 18 to 20 minutes.

Allow to cool completely.

Mix the icing in a small bowl and transfer into a small zipper bag. Snip the very tip of the bag and pipe the icing into a cross pattern onto each bun.

Makes 16 buns.

Hot Cross Buns from Taste Love & Nourish

 

Hot Cross Buns from Taste Love & Nourish