Strawberry and lime buttermilk muffins
Makes
12
Buttermilk is the milk leftover after you churn butter, and it's the sour dairy product Claire Tansey uses to add fluffiness to these sweet-tart muffins.
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Ingredients
1 cup
all-purpose flour
3/4 cup
whole wheat flour
3/4 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
3/4 cup
sugar
1
egg
2 tsp
vanilla
2
limes, zested
1/3 cup
melted butter
3/4 cup
buttermilk
1 cup
diced strawberries, 1/2 inch pieces
1
small strawberry, thinly sliced
Glaze
1 tbsp
lime juice
1/3 cup
icing sugar
Instructions
- Preheat the oven to 400 F. Line a muffin tin with paper liners (or grease well). Whisk flours with baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk sugar very well with the egg, vanilla and lime zest. Whisk in butter, then buttermilk.
- Add liquid mixture into flour mixture. Stir, using a rubber spatula, using just a few swift strokes. Before mixture is incorporated, add strawberries and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Top each muffin with a slice of strawberry.
- Bake 5 minutes then reduce heat to 350 F and bake another 20 to 25 minutes or until a cake tester inserted into the centre of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes then transfer to a rack to cool completely.
- For the lime glaze: Add 1 tbsp lime juice to 1/3 cup icing sugar and stir well. Drizzle over warm muffins after transferring them from the pan to the cooling rack.