Wanting muffins, but not wanting to go grocery shopping for ingredients led me to experiment with the fruit I had on hand. Muffin recipes are so versatile, that you can take a lot of liberties with the ingredients and almost always create something delicious. This combo turned out to have exceptionally good flavor and well-balanced sweetness. The texture is a little smoother than most muffins, so maybe the frozen strawberries added too much moisture. With a little tinkering an experienced baker (not me!) could move this recipe into cupcake land, maybe topping if off with a light kumquat frosting and fresh strawberry slices.
2C all-purpose flour
1 1/2 tsp baking soda1/2 tsp sea salt
2T kumquat zest*
3/4C granulated sugar
1C nut (or other non-dairy) milk
1/3C olive oil
1T white vinegar
2C frozen strawberries
* This is the zest of 8-10 kumquats. A microplane will work better than a traditional citrus zester for this. They get very slippery as the zest comes off and you have less to hold on to — be careful!
Pre-heat oven to 400F. Pulse frozen strawberries in a food processor until they are generally small pieces without getting liquid-y (they will start to have a snow cone texture).
Combine the flour, baking soda, sea salt and kumquat zest in medium bowl. Combine the sugar, nut milk, olive oil and white vinegar in a large bowl. Add the dry ingredient mix to your wet ingredients and whisk gently until the dry mix is fully incorporated. Fold in the strawberries.
Fill a greased or non-stick muffin tin with the batter. Bake for 25-30 minutes, until a toothpick in the center comes out clean. Allow to cool for 5 minutes then remove from tin and cool completely on a wire rack.