Cammy’s Hide and Seek Muffins


Our “top chef” agreed to come back to the kitchen to make the Hide and Seek Muffins from Mollie Katzen’s Pretend Soup cookbook.

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My strawberry plants are still young, so they are producing sweet berries, just not that many.

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So, we used a mix of strawberries from our garden and other local strawberries.  Cracking eggs may be his self-proclaimed specialty, but her also enjoyed rolling the strawberries in sugar before burying them in the muffin batter.

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We made these as a breakfast treat for Lauren and her visiting friends. But that doesn’t mean the Top Chef doesn’t get to enjoy his own creation…

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Hide and Seek Muffins

from Mollie Katzen’s Pretend Soup 

1 1/2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

2 eggs (from Farmer Kim)

1 cup milk

1/2 tsp vanilla

4 Tbsp butter, melted

12 medium-sized strawberries (from the garden and/or local)

2 to 3 Tbsp sugar for rolling strawberries

Directions

Preheat the oven to 375F and place reusable or paper liners in the muffin pan.

In a medium bowl, combine the dry ingredients.

In another bowl, crack the eggs. Add the milk, vanilla, melted butter.  Whisk about 20 times.

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Pour the wet mixture into the dry mixture.  Mix with a spoon until the flour is “all gone”.

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Use a 1/4 cup measure with a handle to fill the muffin cups halfway.

Roll each strawberry in sugar.  Put one in the center of each muffin, pushing it down with your finger.

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Bake 15 – 20 minutes, or until a toothpick inserted all the way down comes out clean.  Remove from pan to cool.

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Cool for at least 10 minutes before eating.

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Makes 1 dozen muffins.

 

 

Categories: Breakfast, Cammy's Cooking Adventures, Kosher, Recipe, Strawberries, Vegetarian | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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