there were too much too-riped strawberries in the fridge, and i didn't want to throw them away.
i was struggling so hard, trying to make a decision of whether to make strawberry buttermilk cake (too fat) strawberry chiffon cake (too lazy) strawberry muffins or strawberry sauce.

and i ended up making the last two


i wasn't confident about strawberry muffins, because nobody really made them. strawberry was too juicy and contained too much water (that, i read on internet) but i went for it anyway, gave it a try.



it turned out quite nice, a bit better than i expected. especially when you eat when it was freshly baked and still warm. i ate two of them right away. (not quite a good thing for my belly fat though)


whole wheat strawberry muffins

1/2 cup soya yoghurt
1/4 cup olive oil
1 egg
1/2 tsp honey
few drops of vanilla aroma
1 1/2 cup whole wheat flour
2 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup chopped strawberries


preheat oven at 190 celcius. put chopped strawberries in the oven and roasted for around 10 minutes. use the juice from them in strawberry sauce and take only the solid part for muffins.

combine wet ingredients and whisk with your hand until combine. add dry ingredients and continue whisking with your hand just until combine.

add the strawberries and flow gently. bake for 18-20 minutes. i made 10 not-so-big muffins.