Strawberry season in the Austin area has just begun, and how gloriously sweet they are! Saturday morning started off cloudy and cool, and I picked up a pint of strawberries before heading to the lake for some canoeing. They had just been picked that morning, and were still coated with a thin layer of field.
Sunday morning, I woke up to a sunny, warm day and wanted to fill my apartment with warm baking smells. Hence the strawberry muffins:
1 pint strawberries1/3 c brown sugar
1 3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 c low fat buttermilk (or soy milk, or regular milk)
1/4 c vegetable oil
1 egg
3/4 c walnuts (optional)
1. Preheat the oven to 400 degrees. Line a cupcake pan with paper liners.
2. Slice strawberries and mash slightly with the sugar, using either a potato masher or the back of a spatula. Set aside. (Do this first to give the juice and sugar time to blend.)
3. Mix flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
4. Whisk together buttermilk, vegetable oil, and the egg.
5. Fold the buttermilk mixture and the strawberries into the flour mixture until just combined. Add the walnuts.
6. Bake for 15-17 minutes.
Good morning! These were delicious - the mashed strawberry tasted like fresh jam and made them oh so moist. I didn't think the walnuts added all that much to the flavor. I'd leave them out next time.
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