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.


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