Author Notes
This recipe was born of "we have a whole bunch of crap in the fridge that needs using.. and I just made this cheese.. what can I make with all that?" Happily, it turned out well enough that I thought to write it down for future use! —Clair Gu
Ingredients
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2 1/2 cups
AP flour
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3/4 cup
dark brown sugar
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1 teaspoon
salt
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1/2 teaspoon
ground all spice
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1/4 teaspoon
dried tarragon leaves
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1 cup
fresh whey
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4 tablespoons
whole fat yogurt
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2
large eggs
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1 teaspoon
vanilla extract
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1/2 cup
vegetable oil
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1/2 cup
chopped, toasted pecans
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1 cup
chopped fresh strawberries
Directions
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Preheat the oven to 400 F.
In the bowl of a stand mixer fitted with the paddle attachment, combine all dry ingredients (flour through tarragon). Mix gently to combine.
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In a medium bowl, combine all wet ingredients and whisk until smooth (whey through oil). On the lowest setting, gently, but continuously, add the wet ingredients to the dry ingredients until just combined. There will be lumps. Just walk away for a few minutes or until your oven is done heating. Then, gently fold in the nuts and strawberries.
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Grease two 12 cup standard muffin tins. Add approximately 3 heaping tablespoons of batter to each cup—they should be 3/4 full. Bake for 18 minutes or until lightly brown and a toothpick comes out clean.
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