Glazed Strawberry Muffins
|Eggs||2 , separated|
|Whole wheat flour||2 1⁄2 Cup (40 tbs), sifted|
|Baking powder||1 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
|Honey||2⁄3 Cup (10.67 tbs), warmed|
|Butter||1⁄4 Cup (4 tbs), cooled|
|Strawberries||1 Cup (16 tbs), diced|
|Strawberry halves||12 (Quarters If Berries Are Large)|
|Strawberry jelly||1⁄4 Cup (4 tbs)|
Preheat oven to 400°F.
Line a 12-cup muffin tin with paper liners.
In a medium-size bowl beat egg whites until stiff but not dry.
Sift flour and baking powder together 3 times.
Place into a large bowl.
In another medium-size bowl, beat together egg yolks, buttermilk, honey, and butter until blended.
Pour liquid ingredients into dry ingredients, stirring until just blended.
Stir in diced strawberries.
Fold in egg whites with a spoon.
(Batter is too heavy for a wire whisk.) Divide batter among muffin cups; they will be almost full.
Lightly press strawberry halves or quarters on tops.
Bake on top shelf of oven for 25 minutes.
or until dry inside when pierced with a cake tester or food pick.
While muffins are baking, melt jelly (to be used as glaze) by placing it in a Pyrex cup in a small saucepan of simmering water, stirring occasionally.
Turn muffins out onto wire racks over a sheet of wax paper.
With a pastry brush, lightly brush glaze over tops.