Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.
Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?
Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.
Low-Fat Strawberry Muffins
120g (1 c.) whole wheat flour
100g (1/2 c.) sugar
4 tsp baking powder
1/2 tsp salt
2 Tbsp butter, melted
122g (1/2 c.) applesauce
2 egg whites
200g (1 c.) fresh strawberries, chopped
2 Tbsp strawberry jam *optional
Recipe adapted from Food