Here is a silken tofu recipe to add to your savory flavor tofu repertoire. Enjoy an egg-free breakfast that does not sacrifice taste with this Silken Tofu Breakfast Scramble. Making vegan scrambled eggs is super easy and uses simple ingredients. It is almost as easy as making real scrambled eggs!
I am a big fan of shelf-stable tofu that will keep in the pantry for months. Moreover, this is one way to make an easy weeknight meal in under 30 minutes with little to no planning. In this article, I will discuss my Tofu Scramble’s ingredients, how to prepare the dish, how to pair it with other foods, and share a little about the benefits of a plant-based diet.
Silken Tofu Breakfast Scramble Ingredients
Tofu: You can use silken tofu or extra firm tofu for a firmer texture. I like to use firm silken tofu but will use any regular tofu I have lying around. Silken tofu has a similar soft texture to soft scrambled eggs. Tofu has a lovely soft, creamy, yet firm texture. In this recipe, I use Mori-nu tofu.
Soy Sauce: The soy sauce adds color and flavor. Additionally, the soy sauce deepens the flavor and makes these vegan eggs taste “meatier”. This is thanks to soy sauce’s umami flavor.
Turmeric powder: This spice has a beautiful yellow color, mimicking the color of eggs. Not only that, ground turmeric is made from the nutritious turmeric root. What’s more, turmeric is a Zingiberaceae, also known as the ginger family! Is that why ginger and turmeric go together like bread and butter?
Nutritional Yeast: This ingredient adds a “cheesy” flavor without adding the cheese. You will find nutritional yeast used in many vegan dishes. Nutritional yeast is full of B vitamins, specifically, Riboflavin (B2), Niacin (B1), Pyridoxine (B6), Cobalamin (B12), and Folate/Folic acid (B9).
Ginger (Optional): I always add ginger when making this tofu egg scramble and I typically pair it with Vegan Fried Rice. If you would like to serve this over toast and do not want the ginger flavor, simply omit it. To get even more creative, try adding dried or fresh herbs such as garlic, onion, or tahini!
Other Optional Seasonings include Black Pepper, Garlic Powder, Onion Powder, hot sauce, red pepper, and kosher salt.
Step-By-Step Instructions
Prep and mix the tofu
Add the block of tofu to a bowl taking care to drain any excess liquid from the container. Using your hands or a wooden spoon break up the tofu into large chunks then into smaller pieces. **This step is super fun for kids in the kitchen!
Once you have finished breaking up the tofu, add your desired seasonings such as nutritional yeast, turmeric, soy sauce, and ginger, then mix.
Cook your tofu
Next, add a little oil (i.e. olive oil, coconut oil, avocado oil) or vegan butter to your frying pan. Bring to medium-high heat. Add the tofu mixture and sauté for 3-5 minutes. Option to adjust the stove to low-medium heat and top the eggs with vegan cheese before serving.
Finally, serve tofu scramble however you please. See below for serving suggestions.
Store any leftovers in an airtight container in the refrigerator for 2-3 days.
Serving Suggestions for Silken Tofu Scramble Recipe
You can enjoy this soft tofu scramble in a variety of ways. Some of these include:
As a replacement to traditional scrambled eggs perhaps with some vegan bacon bits sprinkled throughout
Spooned over rice and topped with chopped red onions
In a bowl, alongside black beans topped with various creamy sauces like vegan cheese or a vegan cashew herb cream sauce
Served with sautéed baby spinach or any other favorite vegetables
Wrapped inside breakfast burritos
As a protein boost to any vegan breakfast you enjoy
My favorite way to enjoy this vegan silken tofu scramble spooned over avocado toast with sliced onion and a sprinkle of hemp seeds.
What is Tofu? Is Tofu Vegan?
Tofu is a Soybean curd; it is custard-like and made from curdled soy milk. Tofu has a lovely smooth and creamy texture yet presents firm enough to slice. Tofu can be used in a variety of ways including, but not limited to, a breakfast bowl, soup, sauce, sandwich, and stir-fry. You can find tofu in more grocery stores. Best of all, just because tofu is vegan doesn’t mean only vegans can eat it! Many non-vegans can enjoy the benefits of tofu in their cooking. whether they want to lower their carbon footprint, eat less animal protein high in saturated fats, or just open up their culinary journey to new flavors.
Tofu can be packaged in several ways such as:
Stored in water, sealed in plastic containers, and refrigerated
Vacuum sealed in plastic (without water)
Sealed in packaging that is shelf stable for up to 8 months
Freeze-dried
Note that tofu can be frozen for up to 3 months. Freezing your tofu will alter the texture. It drains easier and makes it chewier! I find marinades are better soaked up from first frozen than thawed-out tofu.
Like this Tofu Scramble? Try These Vegan Recipes!
You will want to add this recipe to your list of vegan breakfasts, high-protein breakfasts, and savory dishes recipe collections. Interest in learning more about tofu? Check article called You’re Eating Tofu, Are You Vegan? Is Tofu Vegan?
This Silken Tofu Breakfast Scramble recipe is healthy, plant-based, and delicious! I love to have this recipe on hand for those I have no time to plan and not much time to cook nights.
Add the tofu to a bowl. Using your hands, break up the tofu into smaller pieces. **This step is perfect and super fun for kids in the kitchen!
Once you have finished breaking up the tofu, add the nutritional yeast, turmeric, soy sauce, and ginger, then mix.
Cook your tofu
Next, add avocado oil to your skillet. Bring to medium heat. Add the tofu mixture and sautee for 5-10min.
Finally, serve tofu scramble over rice with some stir-fried veggies alongside some toast, or in a breakfast burrito.
Notes
Ginger: If you are interested in omitting the ginger due to other conflicting flavors in the meal that is absolutely fine. Option to add in dried herbs, fresh garlic, onion, dijon mustard, tahini, cashew butter, miso paste, and/or vegan butter.
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Egg Avocado Toast
Start the day with a balanced breakfast like Avocado Toast with Egg! The combination of creamy avocado and jammy egg yolks with crisp white turnips and toasty whole wheat bread provides a delicious contrast in textures and flavors. This recipe is a fun spin on a basic avocado toast recipe.
Why You Should Make This Recipe
I love this easy avocado toast, it is one of my go-to easy breakfast recipes especially if I have a little extra time that morning. This recipe is not hard to make and it makes for a balanced meal that costs way less to make at home than at a restaurant. Most of all, you should make this recipe because you will love the creaminess of the avocado and the additional protein the eggs add to the dish.
Tools
Air-fryer, pot, or pan – depending on how you decide to cook your eggs
Soft Boiled Egg (hard-boiled, poached, scrambled, or fried egg in a little bit of olive oil)
Whole wheat or whole grain bread
Fresh Herbs
Everything Bagel Seasoning
Optional: Red pepper flakes, lemon juice, Salt & Pepper to taste
Bonus Veggie: White turnips, tomatoes, cucumber – or whatever you have lying around.
Step – By Step Instructions
Toast the Bread
Toast the bread slices to your desired level of crispiness.
Prepare the Avocado
While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
Mash the avocado with a fork and add salt and pepper to taste.
Optionally, add fresh herbs for extra flavor.
Prepare Bonus Veggies
If using turnips, cucumbers, or tomatoes, slice them thinly.
Cook the Egg
In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg.
Assemble the Avocado Toast
Once the toast is ready, spread the mashed avocado evenly on each slice.
Lay the thinly sliced veggie over the avocado (if using).
Then, place the cooked egg on top of the mashed avocado.
Season and Garnish
Sprinkle Everything Bagel Seasoning over the egg.
Garnish with fresh herbs.
Add some of the sliced veggies on the side.
Adjust Seasoning
Optionally, add red pepper flakes and more salt and pepper to taste or a few dashes of your favorite hot sauce.
Note: Feel free to customize the recipe based on your preferences and the veggies you have available. Enjoy your breakfast!
FAQ (Ask a Dietitian!)
Is avocado and egg toast healthy?
Yes, avocado toast is nutrient-rich. It contains healthy fats, some protein, lots of fiber, and micronutrients. I love to add some fruits or veggies to my avocado toast to further bump up the nutrients.
What happens to your body after eating avocado toast?
Avocado toast provides a combination of healthy fats, fiber, and protein leading to sustained energy levels and the feeling of fullness. This can lead to the consumption of fewer calories later in the day.
Additionally, the fiber in avocado and whole wheat toast supports digestive health.
Enjoy This Recipe? Try These Other Delicious Breakfasts
4sliceswhole wheat breadI love Dave's Killer Bread
1avocado
4large soft boiled eggs, peeled(scrambled, hard boiled, poached, or fried)
1white turnip
1/4cupfresh parsley, choppedor other herbs of choice such as dill, cilantro, or basil
4tspeverything bagel seasoning
hot sauce, kosher salt, and fresh cracked black pepper to taste
Instructions
Toast the Bread
Toast the bread slices to your desired level of crispiness.
Prepare the Avocado
While the bread is toasting, cut the avocado in half, remove the pit, and scoop the avocado flesh into a bowl.
Mash the avocado with a fork and add salt and pepper to taste.
Optionally, add fresh herbs, salt, pepper for extra flavor.
Prepare the Vegetable
If using turnips, cucumbers, or tomatoes, slice them thinly.
Cook the Egg
In a separate pan, pot, or air-fryer, cook the egg to your liking (fried, poached, or scrambled). I like to use an air fryer soft-boiled egg. *See recipe notes for more details about my air-fryer soft boiled egg recipe.
Assemble
Once the toast is ready, spread the mashed avocado evenly on each slice.
Lay the thinly sliced veggie over the avocado (if using).
Then, place the cooked egg on top of the mashed avocado and sliced vegetable.
Season and Garnish
Sprinkle Everything Bagel Seasoning over the egg and garnish with fresh herbs.
Optionally, add more salt and pepper to taste or a few dashes of your favorite hot sauce.
Savor the simplicity of this easy herb focaccia from pizza dough, a delightful blend of fresh herbs and olive oil atop a pillowy, golden crust. Create this recipe with a handful of ingredients, pillowy pizza dough, olive oil, ripe tomatoes, and sprinkled with a medley of fragrant herbs.
Why You Will Want To Make This Recipe Again and Again
Experience the advantages of freshly baked bread without the extensive effort and time investment. This Easy Herb Focaccia recipe is ready in just around 30 minutes for a quick and delightful side that can be added to breakfast, lunch, dinner, or eaten as a snack.
Ingredients for This Easy Herb Focaccia From Pizza Dough
How to Make This Easy Herb Focaccia From Pizza Dough
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter-sized baking sheet or a rectangular baking dish with olive oil.
Roll out the Dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add Oil and Herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
What to Pair with This Recipe
Focaccia pairs well with a variety of healthy options.
1Tomato, slicedReally, it's 1/2 to 1 whole tomato. Per bakers preference.
½tspMinced fresh rosemaryRosemary is to be removed from it's stem. The amount is per the bakers preference.
½tsp Minced or whole fresh thymeThyme is to be removed from the stem. Because the thyme is already very small, mincing is optional. Amount is per bakers preference.
½tspKosher Salt
¼tspBlack Pepper
Instructions
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter sized baking sheet or a rectangular baking dish with olive oil.
Roll out the dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add oil and herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
Sweet Cream Mini Pancakes with Maple Peanut Butter Syrup
Celebrate the magic of the holiday season with these festive brunch bites. At this time of year, families gather for brunch in their festive PJs and fuzzy slippers. It’s a time for shared warmth, joy, and nourishing foods.
Why I Made This Recipe
I love a good pancake recipe. So much so, I’ll make pancakes with almond flour, oat flour, oat milk, nuts, chocolate, blueberries, bananas, you name it!
These sweet cream pancakes came together because I wanted something mini to serve alongside sliced apples and maple peanut butter syrup. The addition of kefir to these pancakes adds not only flavor but makes super fluffy pancakes too.
Why You Should Make This Recipe
You will love this recipe. This pancake batter is better than any store-bought pancake mix and easy to whip together. The mini pancakes make a twist on breakfast. Moreover, they go well with your favorite pancake toppings such as chocolate chips, fresh berries, sliced apples, toasted nuts, maple syrup, or whipped cream.
Additionally, you can make this recipe with normal sized or jumbo sized pancakes.
Tools You May Need
Mixing Bowls – One small, one large
A whisk
Measuring cups and spoons
Ingredients for Mini Sweet Cream Pancakes
All-Purpose Flour
Baking soda
Baking Powder
Salt
Kefir
Heavy Cream
Real Maple Syrup
Eggs
Vanilla extract
How To Make This Recipe
Keep in mind, if you would like to make full sized pancakes, this recipe works for those too!
Preheat Griddle
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or non-stick cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it’s okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface, this only takes 2 to 3 minutes. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve these pancakes with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
FAQs (Ask a Dietitian!)
Why are these Pancakes so fluffy?
The fluffiness of these pancakes is attributed to leavening agents like baking powder, proper mixing techniques, and a thick, well-balanced batter. Fresh ingredients, medium cooking temperatures, and a brief resting time further contribute to their light and fluffy texture.
What are 3 different types of pancakes?
There are many many types of pancakes from various cultures. Some of which include French, Japanese, Indian, Swedish, Mexican, Russian, Chinese, and Scottish. While I have not tried all of these varieties I will discuss three pancake types that I absolutely love.
French Crepes: Crepes are thin pancakes that originated in France. They are typically served with various fillings such as Nutella, fruit, and whipped cream. Although sweet crepes are mouth-watering, savory crepes filled with cheese, and vegetables are also very tasty.
Indian Dosas: Dosas are thin but also crispy and originate from South India. The batter is a mixture of fermented rice and urad dal and is cooked on a hot griddle. They are commonly served with sambar or coconut chutney.
Chinese Scallion Pancakes: Also called Cong Yu Bing, Chinese Scallion Pancakes are savory pancakes made with a simple dough and filled with chopped scallions. These pancakes are pan fried until crispy and golden brown. Different from western style pancakes, Scallion Pancakes are made from a simple flour-water dough.
Properly Measure The Ingredients: Accurate measurements are crucial for successful pancake batter; use liquid cups for wet ingredients and measuring cups for dry to prevent over or under-measuring. These specialized cups ensure precision by accommodating the unique characteristics of each type of ingredient.
Avoid Overmixing: Don’t over-stir the batter; this can lead to tense, tough pancakes.
Proper Cooking Temperature: A Preheated pan is essential before cooking the pancakes. Too hot and the pancakes may brown too quickly and stay raw in the middle, however too low and they might become pale and lack the desired temperature. So, cook your pancakes on a medium to medium-high hot surface.
Wait For Bubbles: Wait for bubbles to appear on the surface of the pancake before flipping; this signals that the bottom is cooked and ready for flipping.
Serve Fresh Off The Griddle: Freshly cooked pancakes fresh off griddle offer enhanced flavor, lightness, and fluffiness. While cold pancakes may become dense with muted flavors.
Like This Recipe? You Will Love These Other Breakfast Recipes!
Preheat a griddle or skillet over medium heat. Lightly grease with butter, avocado oil, or cooking spray. I like to use a combination of a bit of butter and avocado oil.
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, and kosher salt.
Combine Wet Ingredients
In another mixing bowl, whisk together eggs, kefir, whipping cream, maple syrup, and vanilla extract.
Mix the Batter
Pour the wet ingredients into the dry ingredients and stir to combine. Take care to not overmix; it's okay if there are a few lumps in the batter.
Cook the Pancakes
Pour 2 tbsp of the batter for each pancake onto the griddle (I used a ¼ cup measuring cup and filled it ~½ way. Cook until bubbles form on the surface. Flip the pancakes and cook the other side until the pancakes are golden brown.
Serve
Serve with maple syrup, whipped cream, Maple Peanut Butter Sauce, sliced apples, fresh berries, or nuts. Enjoy!
Notes
Option to make normal sized pancakes. Use 1/4 cup batter when cooking. This recipe is a delicious waffle batter too!
My Strawberry Cornbread Drop Biscuits are not only delicious but they are also made with coconut flour and cornmeal! These Drop Biscuits have texture, are buttery, and are super versatile! You can eat this sweet summery biscuit for breakfast, lunch, or dinner!
Bonus, it is gluten-free!
In this article, I will bring you behind the scenes of my test kitchen, discuss some of these Strawberry Cornbread Drop Biscuits’ key ingredients, and then dive into this article’s Sharper Nutrition Fix: Coconut Flour.
Sarah’s Biscuit Recipe Background
A little background behind these Strawberry Cornbread Drop Biscuits. I LOVE fresh-baked, cornbread. I especially love from-scratch cornbread with little chunks of love inside, like corn, jalapenos, herbs, and you guessed it, strawberries.
Additionally, I recently discovered coconut flour and I am fascinated with it! You can find more information about coconut flour below, in the Sharper Nutrition Fix section.
I found myself in the kitchen wanting to create a filling drop biscuit recipe. Yet, I also wanted to create a recipe that incorporated cornmeal and my newfound favorite, coconut flour. Usually, I like my cornbread recipes savory and baked in a cast-iron skillet. However, for this recipe, I wanted something light, a bit chunky, and perfect for a spring or summertime meal.
My Test Kitchen
After my 5th attempt at work-shopping my Strawberry Cornbread Muffin recipe in the test kitchen, I put my apron up and said, “Okay, coconut flour muffins are hard”. One of my Cornbread Muffin batches came out similar to the texture of a biscuit. Um, I LOVE biscuits. Following some yummy tweaks, this Strawberry Cornbread Drop Biscuit recipe was born!
Key Ingredients in Strawberry Cornbread Drop Biscuits
Strawberries: Truly the star of the show, strawberries make this drop biscuit what they are, Strawberry Cornbread Drop Biscuits. This recipe is a great way to incorporate your next strawberry haul from your local strawberry farmer! With 2 whole cups incorporated into these biscuits, it’s just another way to incorporate the beautiful rose-colored fruit into your diet.
Corn: One of the things I love most about this ingredient is how it is available at any time of year! I LOVE canned corn. Canned corn is a sustainable and tasty way to enjoy these heavenly golden kernels we call corn. Furthermore, corn adds a pop of sweet-nutty flavor to every bite of this drop biscuit.
Strawberry Honey Butter: Enjoy these delicious Strawberry Cornbread Drop Biscuits with some sweet and delectable Strawberry Honey Butter! This honey butter goes great with any fresh baked goods. The Honey Butter is made with Sarah’s Strawberry Sauce, Honey, and Butter. I have been known to swap out my Strawberry Sauce for garlic and slather this over some salmon! Yum!
How to Make These Biscuits
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate, and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it’s okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Sharper Nutrition Fix: Coconut Flour
There are three reasons I like to bake and cook with coconut flour.
Coconut flour is the natural byproduct of coconut milk production.
It is cheaper than Almond Flour! Like, a lot cheaper. This makes sense, it is a natural byproduct of another industry.
It is high in fiber! Just ½ cup of Coconut flour has 20 grams.
½cupCold buttercubed and frozen for 5 min prior to use
1 cupSkim milkor any other milk of choice
2Eggs
Add ins
1cupCorn
2cupsStrawberries, diced
Strawberry Honey Butter
¼cupSarah's Strawberry Sauceor store bought strawberry jam or preserves
¼cup Honey
½cupButtermelted
Instructions
Preheat the oven to 400℉. Line a baking sheet with parchment paper.
Cut up butter into cubes, place on a plate and pop in the freezer while you mix your dry ingredients.
Mix the dry ingredients in a large bowl.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
Mix the eggs and milk in a separate smaller bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients, strawberries, and corn. Stir the mixture until just combined. Be careful not to overmix; it's okay if there are some lumps.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 15 to 20 minutes or until the biscuits are golden brown on the edges.
Make Honey butter while the biscuits are baking. Melt butter in the microwave. Mix in Honey and Strawberry sauce or jam.
Remove from the oven and allow the biscuits to cool slightly on the baking sheet before transferring them to a wire rack to cool completely before serving. Enjoy!
Notes
Sharper Tip: Serve these with Honey Butter and Sarah’s Strawberry Sauce drizzled over top!The left over Honey Butter, if any, can be stored in the refrigerator for about a week.
Check out this Strawberry Cornbread Muffins Recipe! It is a cornbread muffin where strawberries are the star! Not only are these Strawberry Cornbread Muffins super easy but they also only require two mixing bowls, measuring spoons a rubber spatula, and a muffin tin!
Why I Make This Recipe
I love making muffins. They are quick and easy to whip up. These Strawberry Cornbread Muffins with their golden brown tops, sweet interior, and cake-like texture are enough to make my mouth water just writing about it!
Enjoy these in June or whenever strawberries are abundant at your local farmers’ market. Alternatively make these year-round, swapping the fresh strawberries for frozen! Just be sure they are thawed before adding them to your batter.
Ingredients for Strawberry Cornbread Muffins
Dry Ingredients
Flour
Cornmeal
Baking Powder
Salt
Wet Ingredients
Honey
Milk
Butter
Eggs
Add-ins
Strawberries
Corn
How to Make This Recipe
Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the diced strawberries into the batter.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
To Serve These Muffins
I like to serve them warm with a drizzle of honey over the cornbread. You can use strawberry honey, honey butter, (better yet, strawberry honey butter), or any other honey you prefer.
Another option, just before baking, sprinkle some turbinado sugar over top.
I’ll serve these as a dessert, snack, breakfast, or along-side dinner.
Storage
Properly storing baked goods oftentimes is overlooked. So, I have provided some guidelines for us all to follow!
Generally, I like to freeze muffins, biscuits, brownies, cookies, bread, etc. It extends their shelf life and keeps the baked goods out of my line of sight in the kitchen, keeping it tidy but also preventing unnecessary snacking.
To reheat Strawberry Cornbread Muffins pull one out of the freezer, pop it in the microwave for about a minute, slap on some honey or butter and it’s all ready to go! The muffin tastes like I just pulled it out of the oven!
These Strawberry Cornbread Muffins should be covered and stored following the guidelines below.
Room Temperature – 2 to 3 days
The Refrigerator – about 1 week
The Freezer – 6 months
Sharper Nutrition Fix
Cornmeal, What is it?
Cornmeal is a meal ground from dried corn. It is ground to coarse, medium, and fine consistencies. Cornmeal is a staple ingredient in oven-fried dishes like chicken and catfish, and it is also used in polenta (Italian grits), and baked goods like these muffins.
Cornmeal is surprisingly super high in fiber. A ½ cup of cornmeal contains 3g of fiber. In this recipe, the fiber in the cornmeal combined with the fiber in the strawberries and corn results in an even higher fiber recipe.
By the way, cornmeal is not only high in fiber but it is also full of vitamins and minerals, including iron!
Enjoy This Recipe? You Will Love These Recipes Too!
1 cupstrawberries, dicedor 1 cup drained thawed frozen strawberries
½cup corn kernelsI used canned corn
Instructions
Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the diced strawberries and corn into the batter.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For cast iron skillet cornbread bake for 20-23min.These are even more delicious when you add honey-butter over top!To check for doneness: Using a toothpick, insert it into the center of a muffin. If the toothpick comes out clean, they are done. Some browning over top is expected and desired.
