Hello there, friends! I hope the week is treating you well. I’ve had a very busy week with work and parenting and have also spent more time baking in the kitchen than I have in years. It’s strawberry season here in Western North Carolina. Fresh strawberries are bursting from every area vine, and I love it. As all healthy eaters know, there are few culinary delights comparable to eating local produce in-season.
Last Sunday, my family went strawberry picking and left the farm with two gallons of strawberries. If you’ve ever picked strawberries, you know two gallons are quite a lot. We probably would’ve been just fine with one, but since we had so many, I had to think quick before they started to rot. I kept the youngest ones in the fridge to eat over next few days, I froze a lot to use later in smoothies and when baking, and then I kept out a bowlful to make homemade strawberry muffins. The first pan of muffins was so yummy, I made another one immediately after and took them to my child’s preschool staff.
I am definitely not a baker. In fact, I’m not a huge fan of sugar or sweet foods in general, so I rarely get the urge to bake sweets. With that being said, I’m finding I enjoy the act of baking as much as I enjoy cooking other dishes, so whenever some sort of baked good strikes my fancy, I tie on an apron and get my hands messy with a little flour.
Below is the recipe. This recipe makes 12 small to medium sized muffins. I made my muffins with whole wheat flour to make them healthier and increase the fiber, but you can easily switch that ingredient out with white flour or another type of flour. You can also change up the milk or sugar or other ingredients to ensure the muffins correspond with your dietary needs and desires.
- 1 3/4 cups whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla flavoring
- 1 egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 1/2 cups fresh strawberries (cut into small pieces)
- Preheat oven to 350 degrees and either line your muffin tin or grease with butter
- In a large bowl, combine flour, sugar, baking powder and salt then set to the side
- In a separate bowl, whisk milk, oil, egg and vanilla until well combined
- Add fresh strawberries to the dry mixture and blend
- Pour the wet mixture into the dry and stir until you get a dough-like consistency
- Even fill your muffin cups (about 2/3 full)
- Bake 20-25 minutes or until toothpick comes out clean (20 minutes works with my oven)
- Let cool for five minutes (best if served warm but will stay very fresh for a couple day sin an air-tight container)
These homemade strawberry muffins are so scrumptious when paired with milk or a cup of coffee. You can make them fresh on a weekend morning or eat them cold or heated up in the car on the way to school. This is also a fun recipe to make with the kiddos. They can help measure the ingredients, pour and stir. Enjoy!