Saturday, May 22, 2010

Strawberry Muffins

This week's IHCC theme is potluck. I really had no clue what I was going to make until a trip to the Farmer's Market this morning. We picked up some fabulous strawberries, as well as some freshly ground wheat flour. Muffins sounded like a good way to put them both to use.

I followed Bittman's basic muffin recipe, and added the extra sugar and cinnamon he suggests for blueberry muffins. I also substituted half of the AP flour with wheat flour, and it worked well. We really enjoyed these muffins.

Strawberry Muffins
Adapted from How to Cook Everything by Mark Bittman

3 Tbsp melted butter or canola or other neutral cooking oil, plus some for greasing the tins.
1 cup all-purpose flour
1 cup wheat flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1 Tbsp baking powder
1 egg
1 cup milk, plus more if needed
1 cup chopped fresh strawberries

Preheat oven to 400 degrees. Grease a standard 12-compartment muffin tin.

Mix together the dry ingredients in a bowl. Beat together the egg, milk, and butter or oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist. Add a little more milk or other liquid if necessary. Fold in the strawberries gently.

Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Bake 20-30 minutes, or until the muffins are nicely browned and a toothpick inserted in the middle of one of them comes out clean. Remove from the oven and let rest for 5 minutes before removing from tin. Serve warm.

5 comments:

Debinhawaii said...

Perfect! I love strawberry muffins and I bet they were delicious with the farmers market berries and fresh ground wheat. ;-)

Kim said...

I think it's so cool that you were able to get freshly ground wheat flour. Strawberry muffins sound yummy!

Pierce said...

I have had fresh ground flour. That is so cool. Love the way you step by step the recipe.

Joanne said...

I loved the blueberry version of these but strawberry sounds even better!

Anca said...

My favorite go-to cookbook is "How to Cook Everything" by Bittman & I'm always excited when I see someone try something else from there. Those recipes never fail. Glad to hear that you tried them with ww flour & they turned out. I tried the ones Nancy posted with yogurt & now I will have to try these! Thanks.