Tuesday, March 15, 2016

Strawberry Cream Muffins

I am so excited to see strawberries going on sale just about everywhere right now with the start of strawberry season! Last weekend, I was able to purchase 16 oz. containers of strawberries for just $0.99/each at Aldi! I purchased six tubs but would have bought more if I had the refrigerator/freezer space because we used the last container of them this morning when we ate these yummy strawberry cream muffins for breakfast. My friend Shannon requested the recipe so I thought I would share it here for anyone else who would enjoy them.

Strawberry Cream Muffins

2 1/4 cups whole wheat flour
1 tsp. salt 
1 tsp. soda
1 tsp. baking powder
1 cup buttermilk
1/4 cup sour cream
1 egg
1/2 cup butter or coconut oil
1/2 cup honey 

Measure dry ingredients into mixing bowl. Add liquids and mix just until blended. 
Use a 1/4 c. measuring cup to drop batter into well greased muffin tins (or paper liners).
Bake at 400 degrees for 15 minutes. Makes 12 muffins. Enjoy! 

* I always double or triple this recipe so we have some to share or extra batter to freeze. To freeze batter: pour into greased muffin tins or paper liners and place in freezer just into frozen, dump frozen batter clumps into a gallon size freezer bag and freeze. When ready for muffins, place frozen batter into greased muffin tins and add 5 minutes to the cooking time. This method tastes way better than baking before freezing! 

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