We went strawberry picking, and oh how glorious it was! A beautiful morning met with the joy of little hands digging through strawberry plants and finding the long-awaited for treasure – fresh strawberries! (You have not tasted strawberries until you have tried them freshly picked!)
A few years ago we made strawberry jam (so easy and yummy) but this year we are freezing the strawberries for over the winter…but not until we gobble some up in a variety of ways! One of the ways we ate them today? Strawberry Muffins, recipe brought to you by Laura from 10 Million Miles!
First things first…
STRAWBERRIES!!!!!!! 1 Cup full to be precise, chopped. :)
2 C flour
2/3 C sugar
3 t. baking powder
1/2 t. salt
1/3 C soft butter
Zest from 1 lemon
3/4 C milk
1 t. vanilla
1 egg (slightly beaten)
How to Make
Set your oven to 400*
Grease muffin tin.
Sift: flour, sugar, baking powder, salt
Cut in 1/3 C soft butter
Stir in lemon zest
Mix together: the milk, vanilla, egg, and the strawberries
Combine: dry and wet ingredients until just mixed. Fold in strawberries.
Bake: 15 – 18 min. at 400*
Let sit 5 min. to cool before turning out onto rack.
One more thing…if you’re like me and in baking goodness mode, then grab one of these super cute aprons for 20% off using code ‘F20APRON‘ ! I love mine and wear it ALL the time!!! :)
Today’s post is linked up with Tasty Tuesday!