Thursday, May 29, 2008
It's the time of year when you can buy three baskets of strawberries for $5 at the farmer's market. I currently have enough strawberries for munching and baking and then some!
I remember my mom making a great strawberry muffin recipe when my grandparents came for a Sunday brunch many years ago. So today I called up my mom for the recipe and she knew exactly what I was talking about. Finding it among her cookbook collection was another story. But I have it now, and you have it now, too!
From Pampered Chef's Recipes from the Heart Cookbook
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup vegetable oil
1 cup chopped fresh strawberries
1 Tbsp. sugar
1/4 tsp. ground cinnamon
Preheat oven to 400 degrees F. Line 12 medium muffin cups with paper liners, or grease bottoms only. For batter, combine flour, sugar, baking powder, and salt in large bowl. In small bowl, whisk egg, milk and oil. Add to dry ingredients; stir until just moistened. (Batter will be lumpy.) Gently stir in strawberries. Spoon batter into prepared muffin cups, filling each cup two-thirds full. For topping, combine sugar and cinnamon in small bowl; sprinkle evenly over batter in cups. Bake 20-25 minutes or until golden brown. Yield: 12 muffins.
Step-by-Step in Pictures