It’s one of my favorite times of year right now. Strawberry season. We belong to a CSA farm and for 2 weeks we have gotten 2 quarts of fresh-picked, native strawberries. Um. . . . YUM!! Now, for the most part these little beauties don’t make it into recipes at all, they just get chomped as they are—fresh, sweet and amazingly more wonderful than what the grocery stores call “strawberries.â€ We use them in smoothies a lot, as well.
And when we have more than we can handle (sometimes I buy extra, because, heck, this is the only time of year I can get em) I put them into muffins. Similar to the blueberry muffin, being a summer fruit and all, but sometimes you want something different.
If you have a lot strawberries coming your way and you want a quick, efficient way to hull them, kitchenkrafts.com has a mighty handy tool. And it’s only a buck twenty five. Nice!
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup milk (soy or cow’s)
1 stick butter, melted and cooled to room temperature
1 teaspoon vanilla extract
1 large egg
1 1/4 cups strawberries, diced (throw in another 1/4 cup if you want em more berrie’d)
1. Preheat oven to 400 degrees. Line muffin cups with paper liners.
2. In a large bowl, combine flour, baking powder, salt and sugar.
3. In a small bowl, beat milk, butter, vanilla and egg until blended. Add to the flour mixture; stir until just combined. Gently fold in strawberries.
4. Spoon into muffin cups and bake 20-25 minutes or until a toothpick comes out clean.