I’ve really been enjoying the strawberries we’ve gotten from our CSA. I miss my little strawberry patch that I planted at our old house. (Though I’ll readily admit there isn’t much else I miss from there! ;oP) When strawberries are in season my first task is eating them all by their little selves. Once that thrill wears off, which is about a week or so, I start doing other things with them. I have frozen some for later, I’ve made salads, I’ve made jam, ice cream is always a good idea and then I decided it was time to do some baking!
But what to bake? You can always make strawberry shortcake…I mean who doesn’t like that classic? Or you could make another classic…Cobbler! And then there are always muffins! Blueberry muffins are usually the norm around here when muffins are made, but this time around I wanted to make some strawberry muffins because I’ve always wanted to try them!
Jamison works from home a lot. I like it when he works from home. It’s nice to have him in the house even though he’s working anyway. But when he goes in, from time to time, I like to send in treats with him to work. It let’s me try something and have a little of it, without having to worry about eating it all myself! This way I got to have my muffin and eat it too so to speak! ;oP
For the past two weeks Jamison has had to go in each day because he’s teaching a class, so last week I decided that it was high time to make a batch of strawberry muffins and send them in with him. I liked how these turned out…The strawberry flavor was just right, while the muffin itself was very moist and tender. I’ll definitely be making these again. If you like strawberries then this is the muffin for you!
What You’ll Need:
2 cups of unbleached all purpose flour
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1 cup of vanilla Greek yogurt (Note: I like Oikos.)
1/8 cup of safflower oil
2/3 cups of buttermilk
2 cups of strawberries, chopped
Preheat oven to 350 F.
In a large bowl stir together flour, sugar, salt and baking powder until well mixed. Add yogurt, eggs, oil and buttermilk and stir until completely incorporated and thick batter forms. (Note: Flours is a finicky thing. You might need to add a little more buttermilk. You want the batter to be thick enough to sort of hold up the strawberries, but still be able to be stirred without strain.)
Once batter is mixed slowly stir in strawberries and stir until just mixed:
Line a muffin pan with muffin liners. (Note: If I’m making muffins for us I use silicone cupcake liners instead of paper. You can use them over and over and they cut down on waste! When I’m making something to send out I use the traditional paper liner.)
Fill each cup 3/4ths of the way full:
Bake for 18-20 minutes until muffins are golden and stick done.
Serve immediately or let cool and store in an airtight container.
Notes: You could add half strawberry and half rhubarb if you wanted to shake things up a little bit. Or how about half strawberry and half blueberry?