Dear Reader,
I'm on vacation this week, but ahead of time, I've organized a Summer Fun Recipe series. If you have some guaranteed winners you'd like to share with readers, send them my way.
Strawberry muffins. First time I'd ever made them was also the first time I'd ever made muffins at 5 a.m. Up, down, up, down, all night long. I couldn't sleep, so finally I gave up trying. It was a nice, cool morning, so I took my coffee, and a bowl of fresh strawberries, and sat on my screened-in front porch. Sipped a little coffee; sliced and chopped fresh strawberries. It was oh, so quiet early in the morning, and before the sun came up, strawberry muffins were baking in my oven.
They tasted divine. The very best way to eat these muffins is right out of the oven. No butter needed, just peel back the paper liner and enjoy.
STRAWBERRY MUFFINS
I used fresh strawberries, and I also used more than the recipe called for--about 2 cups total. If you use frozen berries, you need to make sure they are defrosted. I think I'm going to try raspberries in this recipe, too.
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Topping
3 tsp sugar
1/2 tsp cinnamon (I did not use all of the topping. Just a light sprinkle of the mixture does the trick.)
Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400 degrees for 18-25 minutes, depending on your oven.
Makes one dozen muffins.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
Suzanne@DearReader.com
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