I adapted this recipe to use more strawberries with a warm strawberry “mock” preserve and fresh orange butter. This makes a lovely edible holiday gift.
Ingredients
3 tablespoons almonds
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
3 teaspoons freshly grated orange zest, divided (see Variation)
1/2 teaspoon salt, divided
2 tablespoons plus 1/4 cup canola oil, divided
1 cup white whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat or low-fat buttermilk
1/4 cup fresh squeezed orange juice
1 tablespoon Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped fresh strawberries , (about 8 ounces)
Directions
- Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
- Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
- Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Mix 1 Tbs. Greek yogurt in with egg. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
- Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving.
For the strawberry “preserves”
2 cups strawberries
½ cup sugar
Pinch lemon juice.
Heat in saucepan and mash strawberries while cooking.
Cook on very low heat for about 20 minutes. Add a little water if needed
Orange basil butter
2 sticks softened Kerry Gold Irish Butter
Zest of one orange or tangelo
2 TABLESPOONS tangelo juice 3 leaves fresh basil, minced
Whip together and serve with muffins and strawberries
About Brown’s Grove
Brown’s Grove was founded in 1915 when Grandpa Brown moved from Brownsville, Florida, to the Bee Ridge community in Sarasota, Florida, and started growing citrus. When someone purchases Brown’s Grove citrus, be assured that the citrus is grown, picked, packed and shipped by the family from their groves. They grow over 24 different and unique varieties of citrus. They take pride in each step of the process, from planting the trees to delivering the best tasting, tree ripened citrus. For more information, please visit: http://www.brownsgrove.com/
