 | Once again, we headed to Froberg Farms to do some prime strawberry picking. Miss F had a half day of school for Field Day, so after the events (her pink team was second to last, but first in spirit) we headed down to Froberg to meet Grammy. We picked three huge buckets of berries and Miss F requested muffins for her lunch box. Problem was, the only recipe I have calls for cream cheese, which I didn't have. So Ina Garten to the rescue! These muffins were spectacular. Miss F enjoyed them so much, we made a second batch after we were done with the first. We may not even have enough berries to make strawberry jam this year. Maybe we will have to go and pick some more. |
1 ½ cups flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
2/3 cups milk
1 egg, lightly beaten
¼ pound (1 stick) unsalted butter, melted
1 heaping cup diced fresh strawberries
¾ cups sugar
Preheat the oven to 375 degrees. Line a 12 muffin pan with paper liners. Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a 2 cup measure, whisk together the milk, egg and butter. Make a well in the dry ingredients and pour the milk mixture into it. Stir until just combined. Gently fold in the strawberries and sugar. Using an ice cream scoop, spoon the batter into the prepared pan. Bake for 20 to 25 minutes, until golden brown.
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