-
1
Preheat the oven to 350 degrees F. Line a 24 mini muffin tin with paper liners.
-
2
In a large mixing bowl, whisk together the dry ingredients- from the hazelnut flour to the nutmeg.
-
3
Add in the beaten eggs, oil, pure maple syrup, and vanilla extract.
-
4
Beat to begin combining.
-
5
As the batter is coming together, start pouring in the soy milk, slowly, a little at a time, and beat to mix thoroughly.
-
6
When you have added 3/4 cup liquid, take a close look at your batter.
-
7
It should be soft and slightly thick.
-
8
Add the rest of the milk slowly, continuing to beat.
-
9
When the batter looks like a muffin batter, stop adding the liquid.
-
10
I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid.
-
11
This batter isn't super-smooth and sticky (no xanthan gum!).
-
12
It is not as thin as cake batter.
-
13
It should look almost puffy.
-
14
Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).
-
15
Spoon the strawberry muffin batter into the twelve lined cups.
-
16
Stud the tops with strawberry pieces.
-
17
Don't smooth out the tops- leave them puffy and bumpy.
-
18
Bake in the center of a pre-heated oven for 10 to 15 minutes.
-
19
Note: If your berries are cold, your muffins will take a few minutes longer to bake.
-
20
Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).
