Sunday, July 17, 2011
Here is another recipe using up those strawberries that we bought during the 4th of July weekend. [These are amazing when topped with strawberry jam]
I have been making these muffins every week for the last few months using both fresh and frozen fruits & berries. I just love this recipe.
I have tried strawberries, blueberries, raspberries, peaches and a combination of both.
Next on my 'must try' list is lemon poppy seed.
This week I made a double batch so that I could freeze the extras for when I am on maternity leave. I am sure I will not want to be in the kitchen baking but I know we will miss these muffins if they aren't around!
I am planning on creating a freezer list of all the menu items I am making ahead before baby arrives. I will share that with you all when it is complete. Until then, please try these muffins!
Strawberry & Blueberry Jumbo MuffinsServes 8
Source: Confessions of a Bake-aholic
1/2 c butter, softened
3/4 c sugar
2 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 1/2 c strawberries & blueberries [or any berries you prefer]
Sugar for topping
Preheat oven to 375. Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then add almond and vanilla.
In a separate bowl, stir together flour, baking powder, and salt.
Stir the flour mixture into egg mixture alternately with milk, beginning and ending with flour. Fold in berries. The batter will be very thick. Use a cookie scoop to divide batter among prepared muffin cups. Top with sugar.
Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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