|Strawberries Inside, Too|
Recipe adapted from anonymous Live Earth Farm CSA member
I admit that I’m obsessed with strawberries. Even though we subscribe to a CSA that provides 3 baskets every week, I’m often at the Farmers Markets buying more. In mid-strawberry season, the (refrigerator) shelf life of strawberries seems shorter than that of early-season berries, despite storing them for longevity. Sometimes they have surface blemishes and oddities. For this we have recipes.
|Inside Strawberry Layer|
|Four Layers Plus Roasted Strawberry Glaze|
Please post a link or recipe if you have other ideas for strawberry muffins. ‘Tis the season!
makes about 16
2 cups flour
½ cup rolled oats
¾ cup raw sugar
3½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
2 eggs, beaten
1½ cups milk or soymilk
½ cup butter, melted and cooled
1½ tsp. vanilla
1 cup chopped fresh strawberries
1 cup balsamic roasted strawberries
Roasted strawberry liquid (optional)
Preheat oven to 400 degrees F. Grease or line 18 regular size muffin cups.
Mix together flour, rolled oats, sugar, baking powder, salt, and cinnamon. Set aside.
Mix together beaten eggs, milk, cooled melted butter, and vanilla.
Combine wet and dry ingredients until just moistened. Don’t overmix. Gently fold in chopped strawberries.
Put a spoonful of batter in muffin cup. Top with a balsamic roasted strawberry or two. Add second spoonful of batter to fill muffin cup till almost full. Top with balsamic roasted strawberry. Fill all muffin cups, then brush tops with roasted strawberry liquid.
Bake for 15 – 17 minutes, until toothpick inserted in center comes out clean. Remove from pans and cool on wire rack for 10 minutes.