cajun pork and peppers fajitas
crockpot TexMex chicken stew, rice
red snapper with bell pepper and tomato
corn and red pepper bisque, cheddar jalapeno biscuits
hoisin pork with rice noodles
green chili chicken tacos, black beans
apricot glazed chicken skewers, brown rice, broccoli

Thursday, July 15, 2010

Strawberry Streusel Muffins

Does anyone remember Ragamuffins? They were a childhood favorite and I cannot find them in Texas. I miss the fake, crunchy strawberry "flavored nuggets".

These muffins worked well with the frozen stash of strawberries we had picked at Froberg Farms. Miss F has already eaten two, one for breakfast and one for lunch. I myself had to sneak one minutes after they came out of the oven.
Strawberry Streusel Muffins
makes 12

1/3 cup sugar
¼ cup butter, softened
1 egg
2 1/3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup fresh strawberries or frozen strawberries, chopped

¼ cup all-purpose flour
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, room temperature

Preheat the oven to 375°F.

Cream the butter and sugar together in a bowl. Add the egg and mix well. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, together with milk. Stir in vanilla, followed by strawberries.

Fill 12 paper-lined muffin cups with batter.

Streusel: combine the flour, sugar, cinnamon and salt in a small bowl. Cut in the butter, using a fork, until large, moist clumps form. Sprinkle a generous teaspoon over the muffin batter. Bake for 25-30 minutes or until browned.
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1 comment:

cookinginkentucky said...

These are delish! Thanks for sharing!!

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