Egg-Free Strawberry Muffins

I wanted to make some banana bread, but strawberry flavored. (Maybe I should just say I wanted some strawberry bread.) :P However, with Bobert's egg allergy, I wasn't quite certain how it'd turn out since I don't usually bake egg-free. So, I thought I could try baking egg-free on a small scale first. But small scale in a loaf pan doesn't work too well, so I thought I'd make a few muffins instead. This recipe will make 3-4 egg-free strawberry muffins, and you can easily scale up if you're wanting more. I almost prefer just making just a few at a time so I don't Bobert doesn't end up gobbling them all at once!

Do you prefer baking in large batches or smaller ones?

Egg-Free Strawberry Muffins

by CJ Huang

Moist and flavorful egg-free strawberry muffins made with real strawberries. Make a few or a lot - it's up to you!

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 3-4 muffins

Materials:

Mass	Weight	Volume	Number	Material	Notes
45 grams	1.5 ounces	3/8 cup		flour
		1/2 teaspoon		baking powder
		1/8 teaspoon		baking soda
117 grams	4.125 ounces	3/8 cup	5 large	strawberry, pureed	I pureed some frozen and thawed strawberries.
21 grams	3/4 ounces	1.5 tablespoons		butter
		1 tablespoon		sugar
		1/2 teaspoon		vanilla extract	optional

Methods:

	1. Gather all materials.
	2. Form Dry Team by combining flour, baking soda, and baking powder.
	3. Cut butter into sugar.
	4. Mix in strawberry puree, forming Wet Team.
	5. Add Dry Team to Wet Team.
	6. Pour into muffin liner and bake at 350F for 20 minutes.