Again with the strawberries? I know, I know. But they were so delicious that first weekend when I brought home two pints that I had to go back last weekend for more. By then, the berries had become a little soft but they were still tasty. The girls (Elle had a friend sleepover Saturday night) had a handful of strawberries each for breakfast on Sunday, but that left quite a few leftover and they were fading fast. The deadline to eat the rest of the strawberries expired Sunday night and, sadly, they were not eaten.
Baked goods to the rescue!
STRAWBERRY LEMON MUFFINS (with glaze)
2 ½ cups of flour
¾ cup of sugar
2 teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
zest and juice from one lemon
1 egg, beaten
¾ cup of buttermilk (or mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. I went with lemon juice because, well…there are lemons in this recipe! Also, you can save the ¼ cup leftover for the glaze.)
2/3 cup of canola oil
1 teaspoon of vanilla
2 cups of chopped strawberries
1 cup of powdered sugar (I went with ¾ cup and it was still very sweet)
1 tablespoon of lemon juice
1 tablespoon of milk
or just use the remaining mixture from your faux buttermilk
- Combine the flour, sugar, baking powder, baking soda, and salt.
- Add the lemon zest and the strawberries. Make sure the berries get coated with the mixture.
- In a separate bowl, add the lemon juice, egg, buttermilk, canola oil, and vanilla. Whisk, whisk, whisk!
- Combine the lemon juice mixture with the dry ingredients, careful to not smoosh the strawberries.
- Line your muffin tin with baking cups and spray with cooking spray.
- Fill the cups to almost full with the batter and bake at 375* for 20 minutes.
(I had some additional batter left but not enough to wait it out for 3 more muffins, so I made mini-muffins. If you don’t have baking cups for your mini-tin, spray with the cooking spray and bake for 13 minutes.)
Let the muffins cool just a little bit before drizzling on the glaze. Try to control yourself and keep your hands off as these are supposed to taste way better the next day. Apparently, this is what mellowing means.
Okay. I’ll admit it, I cracked. I couldn’t help it because they smelled so, so good after having come straight out of the oven. In my defense, I am the cook/baker so I should taste everything that comes out of my kitchen. It was only a mini-muffin. Nobody even noticed. Besides, they’re all eyeballin’ the big muffins.