PlantBasedOkc

Oh my y’all! Just in time for summer strawberry season! We had a pint of strawberries that were getting too ripe, not moldy but getting soft. Can’t let them go to waste! I found a Simple Mills vanilla cupcake mix in my pantry. I try to keep these on hand. 😉

First I washed and chopped the strawberries. I added 1/3c water and began mashing with a fork. I wanted it chunky but juicy. To the strawberries I added 3 Tbsp basil seeds. I have been using these in place of chia seeds, they have a nice crunch to them and add fiber and protein to whatever you’re eating. They will also help absorb the moisture so the muffins will stay moist. To that I added one cupcake mix. The batter will be thick but wet. Divide equally into 12 muffin cups. Bake at 325° for 23-25 minutes. These don’t rise much but they weren’t super dense either. Just a nice moist cupcake. These need to be kept in the refrigerator. 🍓🍓🍓🍓 Enjoy!