Prepare the Whole-Wheat Strawberry Corn Muffins
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with paper liners and set aside.
In a medium bowl, whisk together oil, applesauce, honey, egg, baking soda, baking powder, vanilla, and salt until combined. Add milk and cornmeal. Whisk to combine. Add flour. Switch to a sturdy spoon and stir to combine.
Toss diced strawberries with flour to coat. Add to muffin batter and stir until evenly distributed.
Spoon the batter into prepared muffin pans, filling each cup about two-thirds full. Bake for 18–20 minutes, until the tops are firm.
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i used regular all purpose flour instead of whole wheat but i didnt like it either way. i also dont like corn muffins so thats probably why...i thought i wouldnt taste it but i did. oh well! it was very good for a corn muffin though
They're not everyone's taste :) However, adding strawberries and cream makes the muffins into a delicious breakfast or dessert if you want to try!