Strawberry Muffins
Strawberry Season is Coming!
Berry season is a big deal. Berries are, after all, the first fruits to appear after Winter has left the building.
I think all berries are delicious, but there is something about Strawberries with their lush red colour and unique flavour.
There are all sorts of ‘pick-your-own’ berry places around here in Maine, so I luck out once the season gets rolling as I have access to fresh local berries. Definitely check your area and see what's available. Picking your own or getting fresh from the farm berries is absolutely worth it!
If I had to buy berries at the store, I would make sure that they were organic. Frozen chopped berries will work in this recipe as well, but they will spread a bit more and may make the muffins a little more wet.
These muffins are fabulous warmed with a dab of ghee, or griddles in a cast iron pan.
Why this recipe is good for us:
Cornmeal is a beneficial ingredient that helps balance the doshas, particularly Pitta and Kapha. Its cooling energy makes it an excellent choice for pacifying the excess heat associated with Pitta dosha, especially during the summer months. Cornmeal's dense and heavy qualities provide a grounding effect, making it beneficial for individuals with a predominance of Vata dosha, promoting a sense of stability and calm. Additionally, cornmeal is relatively easy to digest, supporting the proper functioning of the digestive fire (Agni) and facilitating the efficient assimilation of nutrients. Its nutritional profile, including fiber, protein, and various vitamins and minerals, aligns with Ayurveda's emphasis on wholesome and nourishing foods for maintaining overall health and well-being.
Cinnamon is a warming spice that holds a special place in Ayurvedic cuisine. It is known for its ability to kindle the digestive fire (Agni), aiding in the proper assimilation of nutrients and elimination of toxins. Cinnamon also has a balancing effect on blood sugar levels, making it beneficial for those with Kapha imbalances or tendencies towards diabetes. Its sweet and pungent taste enhances the flavor of the muffins while providing a subtle therapeutic effect. Cinnamon is also believed to foster feelings of warmth, comfort, and contentment, promoting emotional well-being.
Strawberries, with their sweet and slightly sour taste, are considered a cooling and refreshing fruit in Ayurveda. They are an excellent choice for the summer season, as they help to pacify the Pitta dosha, which tends to increase during this time. Strawberries are rich in antioxidants, vitamin C, and fiber, supporting the immune system, promoting healthy digestion, and aiding in the elimination of toxins. Their astringent property helps to tone and cleanse the tissues, while their natural sweetness satisfies cravings without aggravating Kapha. Incorporating strawberries into your diet can bring a sense of lightness, freshness, and vitality.
Did you know that it really helps me grow my business if when you make one of my recipes you take a picture and tag me on Instagram? I'm @theveronicawolffcasey (You should totally follow me, all the cool kids do . . .)
Strawberry Muffins
Makes 12 muffins
2 cups almond flour
½ cup medium grind cornmeal
1 ½ tsp baking powder
½ tsp fine sea salt
1 tbsp cinnamon
½ tsp cardamom
½ tsp black pepper
6 tbsp ghee or coconut oil (room temperature)
½ cup maple syrup
½ teaspoon lemon zest
1 tsp vanilla extract
½ tsp almond extract
3 large eggs (I used duck eggs)
1 ½ cups chopped strawberries
Preheat the oven to 350. Prepare a 12 muffin tin with paper liners. In a medium bowl, mix together the dry ingredients, including all the spices.
In the bowl of a stand mixer with the paddle attachment (or you can use hand beaters), combine the ghee, maple syrup, lemon zest, and extracts. Beat on medium-high until the mixture is pale and fluffy, about 1-2 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients and beat on medium until just combined. Using a rubber spatula, stir the batter to make sure the flour is fully incorporated, then fold in the strawberries.
Divide the batter among muffin cups. Bake for about 25-28 minutes, rotating the pan halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the tins for 5 minutes, then transfer them to the rack. Let cool slightly. Enjoy warm or at room temperature.
