Yesterday we drove to a strawberry farm and bought 5 flats of strawberries. Six quarts went next door to my sister and the rest we processed in the food processor and put into freezer bags. Some went into quart size bags with 2 c. in each for the recipe below doubled. Others went into gallon size with 5 c. for jam making later. We did freeze some whole and I made two batches of jam, which we immediately enjoyed on whole wheat (white wheat) pancakes with turkey sausage last night, along with some sliced and mixed with some sugar. Even Grandma and Grandpa couldn't resist a last minute dinner invitation.
This is our time tested favorite recipe for Fresh Strawberry Muffins:
1 c. fresh strawberries
3/4 c. sugar
1/4 c. butter, softened
2 eggs
1 1/2 c. flour
1/2 t. salt
1/2 t. soda
1 t. cinnamon
1/2 c. walnuts, chopped
Crush the berries before measuring. Combine strawberries, sugar, butter and eggs in a large bowl and mix together. Add dry ingredients and mix. Grease muffin cups. Fill 10 cups with dough and bake 350 for 16- 18 min.
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2 comments:
Yummy - Strawberry Muffins. Too bad I already froze all of our strawberries today -- maybe we will have to drive back to the Berry Farm to get MORE (ha !) so that we can make these muffins. Do the baked muffins freeze well ???
God Bless.
MomToCherubs
We will have to try that! i LOVE strawberrie muffins!
Thanks
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