While others are running the Prague Marathon on this splendidly sunny May weekend, I will see just how many strawberry dishes I can come up with.
One of the most important ingredients you will always find in my red fridge is buttermilk. Sadly, I only discovered the glorious benefits of buttermilk five years ago. Since then, when it comes to baking, I can’t live without it. Anything I make with buttermilk just turns out so moist and delicious. One can never go wrong when this sour, off-white, watery thin liquid is a part of the recipe. If you have any fabulous dishes that use buttermilk, please pass them on!
The basket of strawberries I brought home the other day, from the farmer’s market, is still more than half-full ! This morning, I was busy trying to think of ways to incorporate the fresh berries into our breakfast. Smoothie? Yogurt with strawberries and other mixed fruits? Pancakes with strawberry topping? How about a buttermilk strawberry muffin?
I wanted something cakey, but not too sweet, but similar to the size of a cupcake and of course it had to be moist, so whatever I was going to make had to include some buttermilk. The muffins turned out just right. It had that crunchy muffin top and the texture was in between that of a muffin and cupcake. The baked sliced strawberries added to the moist sweetness you found after taking a bite.
Luckily there are many outdoor potluck celebrations going on. This batch made 30 medium-sized muffins! I am taking some to a bridal barbecue shower this afternoon and planning to serve them with some whipped cream. These would also be especially great to serve for breakfast on Valentine’s Day! But as you can see you don’t need to have a special holiday to enjoy these, just lots of strawberries around.
Strawberry Buttermilk Muffins
1/2 cup softened butter or margarine
1 cup sugar
4 large eggs
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 grated lemon peel
1 cup buttermilk
1 1/2 cups sliced strawberries
Pre-heat the oven to 350/180 degrees.
Prep your muffin tin.
In a medium bowl, cream the butter and sugar.
Beat the eggs in one at a time.
Then blend in the vanilla.
In a another medium bowl, combine the flour,baking powder, baking soda and salt.
Add the flour mixture to the cream mixture.
Using a rubber spatula or wooden spoon, begin to add the buttermilk.
Gently stir and add the grated lemon peel.
Be careful not to over mix.
Fold in 1 cup of the sliced strawberries.
Fill your muffin cups half-way.
Then add the remaining strawberries to the mixture.
Bake for 20 minutes or until golden and center comes out clean.