- 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...
- 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.