Wednesday, July 13, 2011

Strawberry Breakfast - Muffins and Butter

Fresh Strawberry Muffins


  • 1 cup sugar

  • 2 cups flour

  • 3 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 egg

  • 1 cup milk

  • 1/4 cup vegetable oil

  • 1 cup hulled, and chopped strawberries.

In medium sized mixing bowl, sift together the dry ingredients. Make a hollow in the flour mixture, and add the egg, milk, and oil. Mix just enough to beat the egg, and moisten the dough. Fold in the strawberries.

Spoon into a well greased muffin tin (makes 18 muffins), and bake at 350 degrees Fahrenheit for 25 minutes. Remove the muffins from the hot pan immediately.

These muffins are good warm, but I like them even better after they have cooled to room temperature. They are just slightly sweet, with a light, strawberry flavor, and go perfectly with Martha Stewart's...




Fresh Strawberry Butter


  • 1 softened stick of butter

  • 1/4 cup hulled, and crushed, freshly picked strawberries

  • 1/8 cup powdered sugar

  • 1/8 teaspoon salt

Combine the ingredients in a medium mixing bowl, and beat with an electric mixer, until light, fluffy, and somewhat smooth. Serve at room temperature, but store the left overs in the fridge.

A double dose of strawberry sounds like a lot, but both recipes have gentle, understated flavors, that combine together into a perfect blend of sweet, with a hint of savory, fresh, strawberry goodness.


It's great to be a homeschooler.

7 comments:

Phyllis said...

Yum! Now you have made me hungry!

Wonder Mom said...

Oh-my-heavenly-days! ALL of that sounds SO GOOD!!!

Christy said...

Oh that looks so good! Yum!

Ticia said...

Yum yum yum, that gives me an excuse (like I needed it) to go buy those strawberries I saw were on sale.....

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sara's art house said...

Wow! These look so good!

Shonni said...

Trying these tonight - YUMMM.