I bought quite a few strawberries last week, then hemmed and hawed all week about what to make with them. Story of my life. So by the time I made these, I ended up giving half of them away to a friend who was going to a party, and just called it a day. They were still good, but I knew that I’d never be able to use them all. Maybe one day I’ll get my act together and buy stuff only when I already have a plan to use it. 🙂
I think Ina Garten is my favorite of all the stars of the Food Network channel. She seems so practical and no-nonsense about her food, so I quickly chose her recipe for strawberry muffins, that is, after I stopped hemming and hawing over what to make, and decided to go for something straight forward. What attracted me to it? The three cups of flour. Just flat-out three cups. Instant like. The less I have to use other measuring cups, the better.
They turned out fine even though I left out the milk, accidentally! What happened was I placed a bowl of the milk in the microwave to warm it up a little, but ended up just forgetting about it. By the time I realized the bowl of milk was still in the microwave, the muffins were almost completely baked! They turned out fine even without the milk, which I thought was very odd. But I’m not complaining. If you’re not sure what to do with strawberries that are still good but have lost their looks, this is a good straight forward recipe, with good strawberry flavor.
Strawberry Muffins (based on this Food Network recipe)
3 cups all purpose
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt (original calls for kosher)
1 teaspoon cinnamon (original calls for 1 and 1/2 Tablespoons ground cinnamon)
2 eggs, lightly beaten
2 sticks or 8 ounces of unsalted butter, melted
2 and 1/2 cups diced fresh strawberries (original calls for 2 cups)
1 and 1/2 cup sugar
(I omitted the 1 and 1/4 cup milk found in original recipe. By accident. ;-/)
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a bowl. Stir with a whisk to fully incorporate.
Combine the eggs and butter, and sugar. Make a well in the center of the flour mixture and add the egg mixture to the flour mixture. Fold in the strawberries and divide batter evenly among the muffin tins. (I had 18 muffins, and that’s even without the milk!)
Bake for about 20-25 minutes, or until lightly browned on top of each muffin, and when centers of center muffins on the tray are no longer soft and wet. Remove and let cool on rack. Remove one. If the bottoms look pale through the liners, leave to cool on the tin tray so help it cook through. Enjoy!