strawberry almond muffins

DSCF3847This is off-season, but that’s what I get for archiving a bunch of half-finished posts. Well, you get what you get, readers! (All two of you. Hi.) To be honest, I feel like these muffins were too moist. Maybe I should have baked them a little past set. I mostly needed to find something to use up my overripe strawberries with, so found this recipe. Will probably try something else next year. (Or buy fewer baskets of strawberries…)

adapted from Once Upon a Chef – Strawberry muffins
takes about 1 hour
makes 12 muffins
You need:
one large bowl, one small bowl
muffin pan
1/2 c butter, softened
1 c granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 c milk
2 c + 2 tsp whole-wheat flour, sifted, separated
2 tsp baking powder
3/4 tsp salt
2 1/2 c strawberries, chopped
1/2 c sliced almonds

DSCF3840DSCF3841DSCF3842DSCF3845Preheat oven to 375 deg F.

In a large bowl, cream together 1/2 c butter and 1 c granulated sugar. Add in 2 large eggs, one at a time, then mix in 1 1/2 tsp vanilla extract.

In a separate small bowl, mix together dry ingredients: 2 c whole-wheat flour, 2 tsp baking powder and 3/4 tsp salt.

In a separate smaller bowl, stir together 2 tsp whole-wheat flour and 2 1/2 c strawberries, chopped. This keeps the strawberries from sinking to the bottom of the muffin pan.

Alternating mixing dry ingredients in thirds and 1/2 c milk (half at a time) into the buttercream. Then, stir in strawberries and 1/4 to 1/2 c sliced almonds. Scoop into a prepared muffin/cupcake pan, then top with a bit of turbinado or granulated sugar. Bake for 30 minutes or until fully set, with a browned crust.


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