Miracle of miracles I happened upon some fresh strawberries at the farmer’s market over the weekend. One of the farmer’s has been experimenting with “everbearing” and “day neutral” strawberries, varieties that can continue producing fruit through the first frost. As a native Californian I am no stranger to strawberries in the fall but this is the first time I’ve seen them here in the Pacific Northwest. I hope this trend will catch on since I can’t think of many things that are tastier than vine-ripened strawberries!
This recipe comes from an old issue of Cooking Light Magazine. I clipped it out when I was in high school and have been baking these delightful muffins ever since.
Here’s what you’ll need:
2 1/2 cups flour
2/3 cup sugar
1 t baking soda
3/4 t cinnamon
1/2 t salt
1 1/2 cups fresh strawberries, hulled and sliced
1 c buttermilk
1/3 c butter*, melted
1 1/4 t vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
1 1/2 T sugar
Preheat your oven to 350 degrees. Grease 18 muffin tins and set aside. I don’t recommend paper liners for this recipe. The strawberries have a tendency to stick to them.
Start by combining your flour, 2/3 c sugar, baking soda, cinnamon, and salt in a large bowl.
Add the sliced strawberries and toss to coat well in the dry ingredients.
Make a well in the center of the mixture.
Whisk the buttermilk, melted butter, vanilla extract, and eggs. Pour into the dry ingredients and stir to combine.
Divide the batter evenly among the prepared muffin tins. Sprinkle remaining sugar evenly over the top of the muffins. This creates a tasty and sparkly top when baked.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove the pans and cool them on a wire rack.
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