Strawberry Muffins

Strawberry muffins built around fiber and fruit instead of butter and oil. The lift comes from two unusual sources: stiffly whipped egg whites folded in last for air, and a strawberry-and-sugar puree that replaces most of the liquid usually filling out a muffin batter. There’s no added fat at all beyond what comes from the egg, which is why each muffin lands light enough to count as breakfast on a watch-what-you-eat morning.

Oat bran and apple fiber form the structure, giving these a hearty, slightly chewy crumb instead of the airy cake-like texture of a standard muffin. Diced strawberries fold through for fresh fruit pockets, and a couple of tablespoons of corn syrup keep the crumb tender and moist where sugar alone would dry it out. Don’t overmix once the egg whites go in.

Kitchen Tips

• Whip the egg whites to stiff, glossy peaks before folding. Soft peaks won’t carry the dense bran batter.
• Fold the whites in three additions with a wide spatula. Stirring deflates the foam and the muffins go flat.
• Use a hot oven, 425°F (220°C). The blast of high heat is how lean batters like this get any kind of dome.
• Let the muffins cool in the tin five minutes before removing. They’re more delicate than a standard muffin.

Variations

• Swap strawberries for raspberries or blueberries with the same total weight.
• Stir a teaspoon of vanilla or lemon zest into the puree for fragrant lift.
• Top with sliced almonds before baking for crunch and a touch of fat.