Make the most of the delicious strawberries this summer and try a batch of strawberry muffins! This recipe uses Bob’s Red Mill Whole Wheat Pastry flour as the base for the muffins, which helps to keep these whole grain muffins light and fluffy or swap it out for 1 to1 gluten-free flour, if needed!

Click here to watch Molly preparing this recipe in a cooking video for her client Olum’s!

Strawberry Muffins

12 Muffins

Ingredients:
2 cups Bob’s Red Mill whole wheat pastry flour + plus 2 teaspoons (for tossing with strawberries)*
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1 pint strawberries (about 2 cups), diced
2 tablespoons turbinado sugar, for topping

*Or 1 to 1 gluten-free flour

Directions:

Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin tin with paper liners.
In a mixing bowl, whisk together the flour, baking powder and salt.
In another bowl combine the butter and sugar and beat with an electric mixer for 2 minutes, until combine. Then add the eggs and vanilla and beat well to combine.
With the mixer on low, add one-third of the flour mixture and milk. Then workings in batches continue until all the flour and milk has been added and combined.
Toss the strawberries with 2 teaspoons of flour and set 1/2 cup of the berries aside. Gently fold in the strawberries to the batter.
Scoop the batter into the prepared muffin tins.
Sprinkle the muffin tops with the reserved berries and turbinado sugar.
Bake for about 30 minutes, until lightly golden and a toothpick comes out clean.
If necessary, run a sharp knife around the top edge of each muffin to free it from the pan and let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Nutrition Facts (per serving): 235 calories, 9 grams fat, 5 grams saturated fat, 0 grams trans fat, 55 milligrams cholesterol, 290 milligrams sodium, 35 grams carbohydrates, 3 grams fiber, 18 grams sugar, 3 grams protein

This Mango Strawberry Pecan salad is perfect for summer! It is really simple to put together and is delicious.

Mango Strawberry Pecan Salad

Serves 6

Ingredients:

2 cups chopped romaine lettuce

2 cups baby spinach, stems removed

1 mango, diced into cubes

1 cup sliced strawberries

1/4 cup feta cheese

1/4 cup pecans

Balsamic vinaigrette

Directions:

In a serving bowl or on a platter start with the greens. Then top with the mango, strawberries, pecans, and feta.

Serve with balsamic vinaigrette dressing on the side.

Nutrition Facts (per serving): 100 calories, 6 grams fat, 1.5 grams saturated fat, 5 milligrams cholesterol, 470 milligrams sodium, 15 grams carbohydrate, 2 grams fiber, 9 grams sugar, 2 grams protein