This month's Jaida wanted the what's baking challange to be baking with Summer Fruits. So what did I pick....that's right Strawberry Muffins. Two of my favorite things combined to make the best morning breakfast. I was so tired of the usual coffeecake, and blueberry muffin that I wanted to try something new and luckily enough I still have a some berries that really needed to get used up.
Needless to say this was an amazing recipe and can't wait to try it wimake it again.
WHAT YOU WILL NEED:
1 1/2 cups finely chopped fresh strawberries (frozen one work well too)
1/2 cup white sugar
1/4 cup of white sugar (use in second part of recipe)
1/4 cup butter, softened (either unsalted or salted)
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
WHAT YOU WILL NEED TO DO:
In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour.
After an hour Drain, reserving liquid and berries separately.
Preheat the oven to 425 degrees. Line 12 cup muffin tin with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries.
Gently stir in the berries. Spoon batter into the prepared muffin cups.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
Nutritional Information for each muffin...Calories 168, Fat 4.9g, Cholesterol 46mg