Strawberry MuffinsPosted: March 5, 2013
The strawberries are starting to ripen here in South Carolina and in a couple of weeks the kids and I will be heading to Cottle Strawberry Farms in the Columbia area for our annual tradition of strawberry picking. Until then, we are getting a pretty good deal on fresh strawberries from Florida at the Publix. My kids love strawberries and are always open to new ways to consume them. They never turn down muffins.
My 3-year-old helped me mix up this batch of Strawberry Muffins. His help is not always helpful. He tried to add a tablespoon of kosher salt to the muffin batter. Luckily, I was able to grab the bowl before he tipped the measuring spoon. The salt went on the floor, but the muffins were spared. He did manage to add a bit of cinnamon to the batter. At least that addition had delicious results. I added chopped pecans to half of the batter. I think strawberries and pecans compliment each other quite well. This recipe yielded 12 regular sized muffins and 7 mini muffins.
1 1/2 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup sugar
1 cup milk
1/2 cup oil
1 teaspoon vanilla
1 1/2 cups chopped fresh strawberries
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees F.
Spray muffin tins with non-stick spray and set aside.
Combine the flours, baking powder, salt, cinnamon, and sugar in a large mixing bowl. In a smaller bowl, combine milk, oil, egg, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Gently stir in the strawberries and pecans (if using).
Divide the batter between muffin tins. Bake in a 400 degree oven for 15 – 20 minutes, until muffins are golden and a toothpick inserted into the middle comes out clean. For me, the mini muffins were slightly overdone at 15 minutes and the regular sized muffins were perfect at 17 minutes. Ovens vary, so use your best judgement. Remove the muffins from the oven and let cool.