Sunday, May 1, 2016

Strawberry Muffins

Strawberry Muffins
This makes 2 trays of 12 or 24 small sized muffins.  Tashi went strawberry picking to
Strawberry Belle Farms and came back with a gallon of yummy strawberries (Thanks Shaun!).  So we decided to make muffins this weekend.
Thanks to Barefoot Contessa for her inspiring recipe!!

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon vanilla
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries (on the ripe side) or more if you have more
1 cup sugar

1) Preheat the oven to 375 degrees and line muffin tins with paper liners
2) Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir gently with hands to combine
3) In a glass bowl, combine the milk, eggs, melted butter and vanilla.
4) Make a well in the middle of the dry mixture and pour the wet mixture into the well.  Stir until just combined. There will be some lumps but don't overmix the batter!! Add the strawberries and sugar and stir gently to combine.
5) Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

No comments:

Post a Comment