Strawberry Muffins Forever

Just when writing about food seemed like a good thing to do – Kaboom! Nashville went dark. Literally. The storm took down trees which downed power lines and adding one more fear to a long list…what if everything in the freezer thaws out? I’m so grateful to my sister who was in Auburn, Alabama and brought us back a generator and to a very good friend who loaned us one for an hour as a precaution. It took a few days to get power back – some had to wait even longer and then Internet still took a while. No cooking, no blogging, but I did “grill” a chicken casserole assembled prior to the storm hitting. That will not be a recipe for sharing.

It seemed like a bad idea to open the fridge for more than a second so it escaped notice that there were 2 pints of strawberries just waiting to be enjoyed.  When baking was again a possibility, making muffins was just the way to celebrate. Usually we opt for blueberry muffins, but strawberries were available and strawberry muffins just seemed so festive – great for May, great for Mother’s Day.

Adapting a favorite muffin recipe for strawberries was a breeze. I chopped up a pint of strawberries and added a pinch of cinnamon to the mix. They were moist and delicious and made a perfect gift for my own mom and a few friends with out of town children who needed a little lift. The recipe makes 18 muffins so plenty to share and still have a few to enjoy. That’s the best kind of recipe. The muffins were great this morning with a little butter and strawberry preserves. This recipe just might make you a strawberry muffin convert. They are marvelous. Strawberries are just starting to hit the local stands. I hope you find some and make these muffins soon. You’ll love them! Enjoy!

Strawberry Muffins

Ingredients

3 cups flour

½ cup sugar

1 Tbsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ tsp cinnamon

2 sticks butter, melted

1 1/3 cups milk

2 eggs

1-pint strawberries, washed, hulled and chopped

Directions

Preheat oven to 350 degrees.

In a large bowl combine flour, sugar, baking powder, Baking soda, salt and cinnamon.

In a smaller bowl or mixing cup combine butter milk and eggs.

Stir wet mixture into flour mixture to combine. (Do not overmix. Lumps are okay.)

Fold in strawberries.

Line muffin tins with paper liners.

Fill (I like to use an ice cream scoop) to almost the top.

Bake 20-25 minutes until lightly browned.

Cool before removing from tins.