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Portland, Oregon, United States

Thursday, November 8, 2007

Strawberry Muffins!

I love baking after midnight. It makes me very calm and content and gets me in a sleepy frame of mind. I decided to try making muffins from scratch for the first time ever. They turned out beautifully. I modified the blueberry muffin recipe in Jessie's ancient Betty Crocker cookbook for strawberries since I still have a bunch from my garden in my freezer.

Here's the recipe:

1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups all purpose or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt

Heat oven to 400ยบ. Grease bottoms only of about 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Beat egg; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown, about 20 minutes. Immediately remove from pan. Makes about 1 dozen muffins.

Blueberry Muffins (Strawberry in my case.)
Stir in 1 cup fresh or 3/4 cup frozen blueberries (thawed and well drained) with the milk.


I should also note that Corbin STRONGLY recommends replacing the milk with yogurt so the muffins are moister. These ones were a little dry. I'm also considering replacing the sugar with a combination of brown sugar and honey. 

1 comment:

Anne said...

good advice from Corbin, applesauce is also a good substitute that makes it moister and healthier for you.
honey, and brown sugar are my personal favorites instead of regualr sugar.
I love that you love baking. Granny taught me to bake and it was the one thing I enjoyed with her.