Tuesday, March 10, 2009
I am continuing on my quest to make muffins every weekend but in the process I have realized that if I am going to make them every weekend and blog about them (my goal)..... I am going to have to broaden my horizons. Anyone that knows me well knows that I have a fear of cooked fruit. I don't eat pies, cobblers, breads, etc with big old chunks of mushy cooked fruit. It makes me gag. Typically the only exception to that rule is blueberries in muffins. I thought about this weekend and I decided that if I could handle a blueberry in a muffin I just might be able to handle something else. About 2 years ago I made strawberry bread that was a huge hit and I actually enjoyed it, so I decided I would try and make strawberry muffins.
The result is pretty good. I am in love with the muffin part. There is a hint of cinnamon and nutmeg that is just fantastic. The fruit chunks....I'm handling. I think next time I will pop the strawberries in the fruit processor first that way I won't have to bite into a chunk of them. But all in all this was a great recipe, one that I would make again. I forgot to add the cinnamon sugar topping this time but I think it would make a great addition.
(Source: Eggs on Sunday)
2 cups all-purpose flour (can substitute up to 1 cup white whole wheat flour, or whole grain pastry flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
zest of 1 lemon
1 cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
1 cup diced strawberries
cinnamon sugar, for sprinkling on top
Preheat oven to 400 degrees. Line a muffin tin with paper liners or silicone muffin cups.
In a bowl, whisk together the flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
In a separate large bowl, use your fingers to rub together the lemon zest and sugar until the sugar is moistened and fragrant. Add the eggs, buttermilk and vanilla and whisk together until blended. Add the melted butter and whisk until thoroughly combined.
Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.
Spoon the muffin batter into the muffin cups. Sprinkle cinnamon sugar on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.
Makes 12 muffins.
Also I have to sneak this picture in here because my cat is so cute. She can't stand not knowing what is going on and she just hopped right up in the window sill while I was taking pictures :)