Why yes, it is strawberry season in the great Pacific NW. We are lucky enough to grow the most beautiful strawberries. When I was a kid you could be hired to pick them. Your mom or dad would drop you off up at Safeway and the buses would pick you up and take you out near Monroe to pick berries. The pay was horrible, but the camaraderie was excellent.
The biggest difference in the strawberries now versus then is the size. I really don’t like the huge berries. I know they look cool and they ship ever so well, but they’ve gotten woody.
This is a new recipe for me. I find strawberries bland even though they can be quite acidic. If I had to give you a quick fix for these muffins, up the salt to 1 teaspoon and don’t forget the lemon juice. Yes, I was disappointed.
2/3 cup chopped strawberries
3/4 cup granulated sugar plus 2 tablespoons sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Make the muffins: Toss the strawberries in a small bowl with 2 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. I keep about a teaspoon or 2 of diced strawberries to put on top. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners’ sugar if desired.
* From the Recipe Box:
Next time I’m making cheddar and jalapeno muffins. I need more oomph in my muffins.
and remember: Never let the truth get in the way of a good story. Big kiss, Lynn
From the Recipe Box 