These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory ( I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.
I like making muffins for breakfast. The ingredients can be measured out the night before, they take 5 minutes to mix up and only about 25 minutes to bake. Muffins are best eaten the day they are made. I usually send the uneaten muffins to their teachers and the school’s office staff. If I didn’t, I would eat them, all of them, and that just wouldn’t be such a good thing!
Strawberry Muffins
Yield: 16 muffins
Ingredients:
2 cups organic unbleached flour
2 teaspoons baking powder
3/4 cup sucanat
1/2 cup butter, cold, cut into cubes
1 egg
1 cup organic heavy cream
1 teaspoon vanilla
1 1/4 cup strawberries, diced
1 1/2 tablespoons balsamic vinegar
Powdered sugar
Instructions:
Preheat oven to 350°F. Line 16 muffin cups with paper liners.
In a small bowl combine the strawberries and the balsamic. Set aside.
In the bowl of a food processor, pulse the flour, baking powder, and sugar. Add the butter and pulse until the mixture resembles coarse meal.
Combine the egg, cream and vanilla, whisk and add to the flour mixture. Pulse a few times until the mixture JUST comes together. Don’t over mix.
Drain the berries of most of it’s liquid and add to the batter. mix by hand until the strawberries are embedded into the dough.
Scoop into the prepared muffin tins (I use a 1/2 cup ice cream scooper).
Bake for 25-30 minutes. they are ready when a toothpick inserted into the center comes out clean with a little bit of crumbs on them.
Let cool completely and then dust with powdered sugar.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.