Food for Thought – May 24, 2016

By NANCY ZAMBELL

For The Vista

By NANCY ZAMBELL

For The Vista

My baked goods are turning into a hit! This week, I made a blueberry breakfast cake and strawberry muffins. I know you are all probably sick of hearing about blueberries, so this week, I’m sharing my Strawberry Muffins recipe.

I found it on the Once upon a Chef website. As I’ve mentioned before, I often find the need to ‘doctor up’ recipes I try, but I think this one is pretty good. Enjoy!

Strawberry Muffins

2 c flour + 2 tsp more for tossing with strawberries

2 tsp baking powder                           3/4 tsp salt

1 stick unsalted butter, softened         1 c sugar

2 large eggs                                         1 ½ tsp vanilla extract

1/4 tsp almond extract                        ½ c milk

2-1/4 c diced strawberries, divided    2 Turbinado sugar

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of an electric mixer, beat the butter and sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.

Beat in the vanilla extract and almond extract. (The batter may look a little grainy—that’s fine).

With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.

Toss the strawberries with 2 tsp of flour (this will keep them from sinking to the bottom). Set 1/2 c of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).

Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.