Nancy’s Recipes

Desserts

Strawberry Hibiscus Muffins

Featured Product: Nancy’s Oatmilk Non-Dairy Strawberry Hibiscus Yogurt

 

Ingredients

Cake

  • 2 cups All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoon Salt
  • ¾ cup Cane Sugar
  • 6 oz. Nancy’s Strawberry Hibiscus Oatmilk Non-dairy Yogurt
  • 2 flax eggs (2 Tbsp. Ground Flax with 1/3 cup water, chilled for 15 min.)
  • ¼ cup Applesauce
  • 3 tablespoons Vegan Butter Spread, softened
  • 2 teaspoons Vanilla
  • Fresh Strawberries, sliced

Topping

  • 4 Tbsp. Unsalted Butter, softened
  • ¼ cup Sugar
  • ¼ cup Brown Sugar
  • ¼ cup All-purpose Flour
  • ¼ tsp. Salt
  • ¼ cup Chopped Pecans

 

Directions

  1. Preheat oven to 350 degrees and prepare a muffin pan with paper liners.
  2. In a small mixing bowl, combine the ingredients for the topping and set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda and salt.
  4. Separately, beat the sugar and vegan butter until fluffy. Incorporate the remaining wet ingredients with a hand mixer.
  5. Fold the wet ingredients into the dry and incorporate.
  6. Pour the batter into the prepared muffin tin. Layer sliced strawberries and the crumb topping over the batter.
  7. Bake the muffins for about 25 minutes, until the top has browned and a toothpick comes out clean.