Sometimes you just need something sweet. If you look back on all of my posts, you will see that for me, the craving for sweet doesn’t come very often. I like things like dark chocolate and salted caramel, which by definition are not really very sweet. But right now there is so much awesome fresh fruit out there, and I love taking advantage of that!
Over the weekend, the craving for something sweet came over me, and luckily I had some delicious fresh local strawberries to serve as my inspiration. I then also watched the food network, and Ina Garten happened to make strawberry muffins for Jeffrey – talk about coincidence! I had to make them!
I tweaked her recipe a bit because she made 18 muffins, and used lots of sugar. I figured I could somewhat healthify her recipe and make it a little less of a guilty indulgence. These went over really well, and even into Monday we were warming these babies up in the microwave and putting a little pad of butter on top!
What you need: Makes 10 muffins
- 1 1/2 cups all-purpose flour, half wheat if you can find it
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tbsp ground cinnamon
- 5oz milk
- 1 extra-large egg, lightly beaten
- 1 stick unsalted butter, melted
- 1 cup diced fresh strawberries
- 1/2 cup sugar
- 1/4 cup shaved coconut
Pre-heat your oven to 375F.
Sift together your dry ingredients first except for the sugar and coconut.
Melt your butter and mix together your wet ingredients as well.
Put them together and mix until it is a homogenous mixture.
Add in your fresh strawberries, sugar, and coconut and fold these into the mixture.
Once everything is mixed in, line your muffin tray with muffin cups, and using a measuring cup or ice cream scoop, scoop in your batter evenly into each cup.
Bake the muffins for 20-25min and let cool before eating.
These were so tasty, and using half wheat flour took away some of our guilt!