Saturday, June 8, 2013
Today I made some muffins with fresh strawberries. Yum! I love fresh strawberries. I had to do something different with the strawberries I bought this week. I have been making Strawberry Spinach salad every other day for about two weeks!
Recipe adapted from the Barefoot Contessa
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon soda
1 1/2 tablespoons ground cinnamon
1 1/4 cup milk
2 eggs, lightly beaten\
2 sticks unsalted butter, melted2 cups diced fresh strawberries
1 1/4 cup sugar
Preheat oven to 375 degrees. Line muffin tins with paper liners - this recipe makes 18 muffins.
Sift flour, baking powder, baking soda and cinnamon together in a large bowl. Stir with a whisk to make sure that all of the dry ingredients are combined.
In a 2 cup glass measuring cup combine the milk, eggs, and melted butter.
Make a well in the middle of the dry ingredient bowl - pour the wet ingredients into the well and mix until the ingredients are just combined.
Gently fold in the strawberries and granulated sugar. The batter will be a little lumpy.
Fill each of the muffin cups with batter.
Bake for 20 to 25 minutes until a toothpick comes out clean.
Cool the muffins on a wire rack. Then I displayed them on a wire cake plate.
These would be perfect to serve to serve to overnight guests. The house smelled fantastic while they were baking.
I can't wait to have one of these muffins tomorrow morning.
I will be making a few more strawberry recipes when Wimbledon starts in a few weeks. I was sad that Maria lost to Serena this morning.