Picked up a nice batch of strawberries this week and thought I would try to find some other recipes for them other than my Power Shakes. My favorite way to cook with strawberries are in pies or jams, but I am thinking I need to expand my repertoire of this beautiful fruit.
Growing up in Virginia, my Mom would take us strawberry picking every single summer without fail. We would make wonderful short bread cakes and virgin daiquiris for us kids. We loved the entire event from start to finish. Now, sadly, I believe those same fields are strip malls. Blink and it’s gone.
This recipe on http://www.tastespotting looked like it would fit the bill. I do think that it has too much baking powder as I am rather very sensitive to anything tasting remotely like I made it with a mix or even worse……Bisquick!! Not a fan! But the warm strawberries in this quick little muffin recipe were sweet and delicious. Loved the cinnamon sugar topping. I added more strawberries but I wouldn’t add any more as I think you wold have a hard time getting them to cook fully. This one would be a kids favorite. For something fancier, I think I will have to try a shortbread cake…….but I’ll keep you posted on that one.
Strawberry Cinnamon Sugar Muffins (From “Eggs on Sunday” blog)
If you don’t have buttermilk, you can use milk or yogurt. If you’re using milk, omit the baking soda (keep the baking soda if you’re using yogurt.)
2 cups all-purpose flour (can substitute up to 1 cup white whole wheat flour, or whole grain pastry flour)
1 tablespoon baking powder (uh-oh…I’m thinking Bisquick…… not good!!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
zest of 1 lemon (I used lemon essence since I was out of fresh lemons)
1 cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
1 cup diced strawberries (I used almost two cups!)
cinnamon sugar, for sprinkling on top
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl, use your fingers to rub together the lemon zest and sugar until the sugar is moistened and fragrant. Add the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.
Next time I would use less baking powder……..and take my chances!!! And I would use one cup of strawberries in the mix, then top the muffins with more strawberries and then the cinnamon sugar!! Ohh la la baby!!
I wore my Poupon Apron and laughed at the raindrops! There is nothing like listening to Loreena McKennitt on a morning like today.