Monday, August 5, 2013

Strawberries & Cream Muffins

     Living here in the desert I have noticed that the produce does not last long! Seem like we have to eat all the fruits and veggies up quick before they go bad.  So, today I tried to use up the strawberries before they got gross and had to toss them.  I found a great recipe on Eat Meets West for Strawberry & Cream Muffins.


2 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract
2 large eggs (room temperature)
1 TSsp unsalted butter (melted)
2/3 cup cream
1 1/2 cups strawberries (chopped)

1/3 cup all purpose flour
3 TBsp packed brown sugar
3 TBsp unsalted butter (softened)
1/2 tsp ground cinnamon
pinch of salt

How to make it:

Preheat oven to 375 degrees.
Line a muffin tin with muffin papers.
Sift together the flour, 1 cup sugar, baking powder, and salt in a mixing bowl.
In a separate bowl whisk together the eggs, cream, and vanilla until combined.
Slowly add the flour mixture then the melted butter, stirring until just combined.
Carefully fold in the strawberries. 
Set aside.
Combine the ingredients for the topping and mix them to create a crumble texture.
Fill the paper liners 2/3 full, then sprinkle with generous amount of crumble.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool on wire rack then Enjoy!

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