Expert bakers ?? for you

[Shugardrawers]

I want to make strawberry muffins. I have a boatload of frozen strawberries and am thawing them out. I'm pretty sure it'll work fine with my regular "just add the fruit of your choice" muffin recipe but how would you compensate for the additional liquid in the strawberries? Just add the flour a bit at a time until it seems right?? Do you think they would just be too wet no matter what? Would throwing in extra flour change the consistency too much??

 

[Magickndm]

I have no idea, but they sound delicious!

 

[Shugardrawers]

I'll send a basketful to the first person who comes up with an answer!

 

[mrsv98]

I would drain the strawberries as much as possible, and then ad them last, stirring as little as possible to avoid crushing them and making more juice. Look at the batter, if it seems "soupy" add flour 1/4 C at a time until it is more of a batter consistency. I would also probably cut back on the sugar because of the sweetness of the strawberries.

So, do I win?

 

[hlbtimes2]

Is there other liquid in the recipe such as milk or water? I would probably reduce that a bit if so. Maybe reduce the fat a little as well. You have to be carefull adding more flour as they might not rise properly. They'll be to heavy for the amount of soda or baking powder.

 

[Big Dude]

I cannot make an accurate decision until I know the rest of the recipie. It will require 1 of a couple of things depending on the other ingrediants.

Adam aka Big Dude

 

[Shugardrawers]

1 3/4 c flour
1/3 c sugar
2 t baking powder
1/4 t salt
1 beaten egg
3/4 c milk
1/4 c cooking oil

baked at 400 for 10 to 12 min. When you make banana muffins you reduce the milk to 1/2 c to compensate but of course they aren't as wet as strawberries would be.

Thoughts?

 

[Big Dude]

In this particular case, I would reduce the milk to 1/2 c and back off a little on the oil. The frozen strawberry liquid should then even out the recipie. But this is only my opinion.

Adam aka big Dude

 

[ImarriedGrumpy]

I've made strawberry-banana muffins and strawberry-chocolate chip muffins using frozen strawberries, and what I usually do is reduce the milk and oil by half, add in some unsweetened applesauce (about 1/4 c. for most recipes), and add the strawberries last, folding them gently into the batter. If it looks too runny, I stirr in a little extra flour - about a 1/4 c. at a time like a previous poster said. The applesauce helps to keep the muffins moist, but doesn't make the batter runny. Plus it adds a nice flavor.

Wow, now I'm thinking maybe I should make some muffins! I think I've got some bananas in the freezer...maybe I'll do chocolate chip banana muffins! yum...

 

[rt2dz]

Usually when you use fruit that is frozen/has been frozen in a recipe, you do not thaw it. You'll throw it in as the last ingredient, frozen then cook. Helps with excess liquid and from turning your muffin that color (strawberry=pink/red, blueberries=blue/purple, etc)

 

[Katerbug]

To the OP. Have you made the muffins yet? I also have strawberries in the freezer and we love muffins. Sounds like a good way to use them up.

 

[Shugardrawers]

They turned out pretty good actually. I used the suggestions of reducing the milk and oil and slowly increasing flour until it looked right. Then I started test baking a single muffin at a time. Got it right on the 2nd try. Since the strawberries were frozen whole I had to thaw them out and chop them up so it did turn the batter pink but that's no biggie to us. Also, because of the moisture content of the strawberries, the muffins were moister than usual. Dh took a basketful of pink muffins to the shipyard to feed all the he man construction guys today