Across most of the country, strawberry season is coming to an end. If you get a CSA, your strawberries might be getting a bit soggy, especially if you have had a lot of rain recently. It is at the end of the season that I like to work my fruit into recipes. This past week, Behr and I followed this recipe for delicious muffins we have been brining on walks and enjoying for breakfast. We just might make them again tomorrow!
Ingredients: (says it makes 24, I made 30)
3/4 cup canola oil
1-1/2 cups milk
1-1/2 teaspoons salt
2 tablespoons baking powder
1-1/2 cups white sugar
5-1/4 cups all-purpose flour
3 cups chopped strawberries
Preheat oven to 375 degrees F.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin tins/cups. Note: my silicone cupcake pan made the last 6 rise much faster, but I liked the buiscuty texture of these muffins shown better!
Bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch.
Cool 10 minutes and remove from pans.
I have learned that Behr eats pretty much anything in muffin form. He also loves cracking eggs! Do you have any favorite or healthy muffins we should give a try?
p.s. Strawberry season ending means blueberry season is beginning! I am excited to make this blueberry cake again soon.