I do realize that it isn’t strawberry season anymore. So let me explain.
Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.
I felt sort of guilty about buying too much because I reeeeeeally hate waste.
But before I break down the superb nature of these totally complex and necessary carbohydrates… a few changes have come to pass.
The Recipes page has been cleaned up a little bit- if you’re looking for a link and it’s been removed you can still find it in the archives, or by entering keywords in the search box, or you can just contact me! Because that’s been updated, too. Links to Instagram, Pinterest, and Facebook can be found on the About page, along with a few self-deprecating blurbs about yours truly, just in case you were curious.
Trailer Trashtastic is still alive and well and I actually found time to update it last week, so you can check me out there, too! Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.
Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.
It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!
Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.
- ½ cup (1 stick) butter, at room temperature
- 1½ cups granulated sugar
- 4 eggs
- zest of 1 lemon
- 1 cup buttermilk (I used reduced fat)
- 1½ cups chopped fresh or frozen strawberries
- 2 cups whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.
- In a large mixing bowl, cream the butter and sugar together until its light and fluffy.
- Add the eggs one at a time, beating after each addition until just combined.
- Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.
- In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about ¾ full.
- Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.