Monday, March 10, 2008
I'm not sure. There are elements of both. I adapted a quickbread recipe, but then I added a glaze. For now, I'm calling it a muffincake.
It reminds me of this quote below that just breaks my heart. Talk about bittersweet! Read this post to find out more.
"The cupcake shop was really selling muffins but I didn't have the heart to tell them."
This post and my Strawberry Muffincakes are my submission to the Strawberry Seduction event over at Mike's Table,
Strawberries are a delicious and beautiful fruit. I eat them year round. You know what that means. I live in Massachusetts. It's March... They aren't local!
I hope you can forgive me, but to keep scurvy at bay, us Bay Stater's have to have our fruit shipped in during these cold winter months. So recently, I bought some strawberries from someplace far away and enjoyed them very much.
(makes a dozen medium muffincakes)
1 cup pureed strawberries
1/3 cup butter (softened)
1/4 cup nonfat vanilla yogurt
3/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup soy flour
1 1/2 cups all-purpose flour
In a medium bowl, combine butter, yogurt, sugar, and strawberries. Mix well. Add eggs, vanilla, salt, powder, and soda. Stir well. Add flours until combined.
I used liner cups in a medium-sized muffin pan. Add batter and bake at 325 degrees for about 50 minutes. Let cool and then use a spoon to top the muffincake with vanilla glaze. The glaze was left over from another recipe. I didn't use a recipe for the glaze when I made it, but this recipe is a good start. Enjoy!
Back In Color & Made Just In Time
And on a totally unrelated note, but still interesting, please read here about my participation in Postcard Swap 2008 - The Love Edition.
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