Monday, May 17, 2010
Whole Wheat Strawberry Muffins
Strawberry season is in full swing here in Virginia. We are lucky to have so many strawberry farms nearby. Find a patch in Virginia near you.
Last weekend we headed to Critzer's Family Farm to pick some berries. Where we picked 27 lbs of strawberries. You might be thinking "what in the world would someone need that many berries for". Well to tell you the truth, it's not enough. I make freezer jam, canned jam, strawberry muffins, frozen strawberry delight, and eat some. Frozen strawberry delight recipe will be posted soon.
When picking strawberries grab the stem right about the berry and pinch, don't grab the berry, this will cause bruising. Place them in your box, don't throw them. Try not to stack more than 3 rows high, this will crush the ripe berries. After getting them home, wash them very good and inspect for bad spots. If you find any bad spots just cut them out. Cap the tops of the berries. Now your ready for some yummy strawberry recipes.
Whole Wheat Strawberry Muffins:
1 1/2 cups crushed strawberries
5 tbsp. melted butter
2 cups whole wheat flour
1 cup sugar
1/4 cup milk
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 tbsp. honey
1/2 tsp. cinnamon
Preheat oven to 375 degrees.
Crush the strawberries in a bowl with a potato masher, add remaining ingredients and stir well.
Spray muffin pan or use paper cups, fill 2/3 full with muffin mix.
Bake 20-22 minutes or when toothpick inserted in the middle of muffin comes out clean.
Makes 15 muffins.
I even topped a few with cream cheese icing to have as cupcakes. Yum!!