Strawberry Muffins

I hope you are all enjoying yourselves in your kitchens this spring, cooking delicious meals with ease – and more importantly – relishing the process.

I have to be honest.... that's not always the case with my home cooking. At time I need a little inspiration to motivate myself into the kitchen.

I find a change of season, like spring, inspires home cooking because of the availability of fresh local foods.

Strawberries are typically the first to appear at our local Farmers Market, so, in an attempt to energize home cooking this spring, here is a strawberry recipe to try.

Strawberry Muffins

These strawberry muffins are almost like a white cake, and can be eaten any time of the day! If you like, you can substitute the strawberries with blueberries. They freeze well.

Strawberry Muffins

Makes 10 muffins

½ cup butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

½ cup milk

2 cups sliced fresh strawberries

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with parchment paper cups.

In a medium-sized bowl, beat butter until fluffy. Add sugar and eggs and continue to beat until combined. Mix in vanilla.

In another medium-sized bowl, combine flour, baking powder and salt. Add to butter mixture, alternating with milk. Stir in strawberries until combined.

Fill each muffin cup with batter and bake 25-30 minutes or until tester comes out clean.

Other Muffin Recipes To Try: