From the kitchen of One Perfect Bite...While it has not been an exceptional year for flavor, we've had a bumper crop of strawberries this year. As a child, I was often told my eyes were too big for my stomach. I've not conquered that tendency and when the farm stands first open, I end up with more fruit and produce than I actually need. I must admit I'm a slow learner. I curb the habit as the season gets underway, but strawberries are the first big crop to appear here, and despite their fragility you know who does you know what. I had to scramble today to find a recipe to use up some berries that had seen better days. Tonight's recipe appeared in the Pittsburgh Post-Gazette years ago, and it is one I turn to when my surplus berries are starting to look the worse for wear. The muffins are sweet and delicious, in addition to being easy to make. There are no tricks to making them and if you avoid overbeating, you'll be happy with the results. The recipe produces a thick batter, so rest assured you've done nothing wrong when you see a spoon standing upright in your batter. It's the recipe, not you. I know you'll enjoy these, especially if you eat them while they are still warm. Here is how they're made.
Strawberry Cream Muffins...from the kitchen of One Perfect Bite courtesy of the Pittsburgh Post-Gazette
1/4 pound unsalted butter
1-1/4 cups sugar + sugar for sprinkling
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla
18 -20 strawberries, chopped (about 2 cups)
1) Preheat oven to 375 degrees. Spray 18 muffin cups ((2-3/4 inches wide by 1-1/8 inches deep) with nonstick spray or line them with cupcake papers and spray paper interiors as well.
2) Cream butter and 1-1/4 cup sugar until fluffy. Add eggs one at a time. Do not overmix.
3) In a separate bowl, sift together flour, baking powder, and salt. Add flour mixture and heavy cream alternately to butter mixture, ending with flour mixture. Stir in vanilla and then fold in strawberries.
4) Fill cups of muffin tins 3/4 full. Sprinkle with granulated sugar.
5) Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 18 muffins
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