Wild Berry Muffins

chefchen's Note:

A yummy June treat, when wild strawberries start growing in and around the garden.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 15

Yield: 15.0 muffins

• ½ cup wild strawberry (miniature strawberries)
• milk to cover the strawberry
• 2⁄3; cup light brown sugar
• 1 large egg
• 2 tablespoons rapeseed oil (or substitute vegetable oil)
• 1 cup orange juice
• 1 teaspoon vanilla sugar (substitute vanilla flavoring, if necessary)
• 2 mashed bananas
• ½ cup white flour
• 1 ½ cups spelt flour (substitute whole wheat flour)
• 2 teaspoons baking powder

Directions:

1. First rinse and clean the strawberries. Place them in a small bowl. Pour some milk over the strawberries to cover. Soak for 1 to 2 hours. (This should get the seeds to fall off. If the seeds don't bother you, then skip this step.).
2. Prepare the muffin tin, either grease it or place cupcake liners in it.
3. Preheat the oven to 400°F.
4. In a large bowl, mix the brown sugar, the oil and the egg until smooth.
5. Add the orange juice, the mashed bananas and the vanilla sugar and mix again until smooth.
6. Then add the flours and the baking powder.
7. Strain the berries. Discard the milk. (Do not add the milk to the mixture!).
8. Mix until all ingredients are just moist and no dry clumps remain.
9. Fill the muffin tins 2/3 full of the batter.
10. Bake at 400°F for 15 - 20 minutes.
11. Remove from oven.
12. Let the muffins cool in the tins for about 10 minutes.