While I was away from home for the strawberry harvest last year, my oldest, Arielle, was home, tending the garden. As usual, we had a bumper crop of strawberries. As one person with a lot of strawberries, she tried various uses for them. She dried them, she made strawberry bread, and she decided to make my blueberry muffin recipe, “Big Blues”, as “Big Reds”. She froze a few, so I was able to taste them after we came home. I have to say, I think Big Reds are even better than Big Blues!
But since Arielle is not a food blogger, she did not visually document every step, so the post has had to wait until this year to be posted. My strawberry patch needed to be replanted, so my harvest will be smaller and the strawberries are not ready yet…
so I used strawberries I bought at a local orchard instead.
They came out great, especially when they are warm with a good dollop of chocolate hazelnut sauce (shown with Nutella, but I also use a dark chocolate hazelnut sauce I brought back from Israel).
A note – I have been using reusable silicone muffin cups instead of paper liners for muffins – I am very happy with them.
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs (from Farmer Kim)
1/2 cup milk
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 cups strawberries, chopped (from the garden)
Preheat oven to 350F
Mix together all ingredients except the strawberries.
Gently fold in the strawberries.
Pour batter into muffin tins, either lined with silicone or paper cups or sprayed with oil.
Bake 30 minutes. Cool on a wire rack.
Makes 1 dozen.