The other day my husband brought home a big box of strawberries. It’s not strawberry season here in Alaska yet-in fact, the plants haven’t even begun blooming. I knew I needed to find some uses for them, so this weekend I decided to make strawberry muffins and strawberry smoothies for breakfast. The muffin recipe is one I made up from multiple recipes, and is quick and easy to put together. They’re very flavorful, and while best the first day, they were still okay heated up in the microwave on the second day. The muffins are flavored with cinnamon and cardamom, which give them a nice spice. Chopped pecans would be good as an addition.
STRAWBERRY MUFFINS
Yield: 8 muffins
1/4 cup vegetable oil
1/2 cup plus 1 tablespoon milk
1 egg
1/2 tsp salt
2 tsp baking powder
1/4 tsp cardamom
1/2 tsp cinnamon
1 tsp vanilla extract
zest of 1 orange
1/2 cup white sugar
1/4 cup brown sugar
1 3/4 cup flour
1 cup chopped strawberries
1. Preheat oven to 375 degrees F. Line muffin tin with paper liners.
2. In small bowl, combine oil, milk, egg, vanilla, orange zest, and brown sugar. Beat lightly. In large bowl, mix flour, salt, baking powder, white sugar, cardamon, and cinnamon. Toss is chopped strawberries and stir to coat with flour mixture. Pour in the milk mixture and stir until just combined.
3. Fill muffin tins. Bake at 375 degrees for 25 minutes or until toothpick inserted in center comes out clean.