June 19, 2013

Fresh Strawberry Muffins

As you can probably tell by this being by third strawberry-related post in a row, buying two pints of strawberries might have been a bit much.  The better part of the first batch went into sauce for our french toast and some strawberry rhubarb crisp.  A few days laters the already ripe strawberries were getting a little harried by our very warm kitchen and our fridge that has a tendency to freeze things.

Before they got squishy and gross I figured I'd be best to bake them up.  I scoured the internet for a recipe that I could bring to work with me so it wouldn't go to waste.  Most recipes seem to be in the cobbler/pie variety- which are delicious but pretty impractical for nurses running in and out of the break room in a jiffy.  And then I came across these muffins!

You should know if you're considering making them that they're a little time intensive.  There's a couple steps, and they take probably 2 hours or so.  It's good for a summer day when you're doing other things and can jump in and out to check on them.  It's not terribly complicated, but maybe not worth the trouble if it's not a labor of love.  For me, I was enjoying a nice summer morning where I didn't work until 3, so I had time to bake and stress-relieve.


They end up being the consistency of a nice gooey banana muffin, with a light, sweet strawberry flavor on the inside and a strong tangy flavor from the roasted strawberries on top.  And, of course, they're best warm and fresh from the oven.  This makes 1 dozen muffins.


You'll Need:

For the roasted strawberries:
  • 1/4 cup sugar (I used brown)
  • 1/4 cup water
  • 36 strawberry slices if they're small berries, 12 if they're big 
The strawberry slices cover the top of the muffin without overlapping, so the number will depend on how big your strawberries are.

For the batter:
  • 1 + 1/2 cups diced strawberries
  • 1/4 cup sugar
  • 1 + 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • a hearty shaking of cinnamon and allspice
  • 1 egg
  • 1/4 cup sugar (I used brown)
  • 1 cup milk
  • 1/4 cup canola oil
  • about 1 TB white sugar for sprinkling on top

The first part is making those roasted strawberry slices.  I cut slices of my strawberries, and then diced the bottom of the berry until I had enough slices. Then I kept dicing up berries until I had the cup and half worth of diced fruit.


Mix 1/4 cup of water and 1/4 cup of sugar in a small pot over medium heat.  Boil until all the sugar is melted and then set aside.


While that's heating up, mix your 1.5 cups of strawberries in a small bowl with 1/4 cup of sugar (white or brown). Set these aside to get all saucy.


Get a baking sheet and line in with parchment paper (or foil if you don't have any.  You seriously don't want to do it on a plain pan because you'll be scrubbing FOREVER.

Dip the slices in your sugar-water, and lay across the sheet.  Put these in your oven at 200 for one hour.  Flip them over about halfway through.  They should look roasted but still be soft when they're done.

When those slices are finishing up, get your batter ready.  Mix that second chunk of ingredients together in your large bowl (flour, baking powder, baking soda, cinnamon, allspice, and salt).  In a separate bowl mix your egg, milk, sugar, and oil.  Combine with dry ingredients in the large bowl and stir until well combined.



Take your bowl of diced strawberries and drain out that red sugar water that accumulated in the bottom.     Then stir these into your batter.



Spray your muffin tin with oil and sprinkle with flour (or use cupcake liners).



Fill 1/2 to 2/3 full with batter so they're about even and top with roasted slices.


Sprinkle with white sugar.


Bake at 350 for about 20 minutes.  Remove when a toothpick comes out clean.  Let cool.














The Recipe:

Ingredients:


For the roasted strawberries:
  • 1/4 cup sugar (I used brown)
  • 1/4 cup water
  • 36 strawberry slices if they're small berries, 12 if they're big 
The strawberry slices cover the top of the muffin without overlapping, so the number will depend on how big your strawberries are.

For the batter:
  • 1 1/2 cups diced strawberries
  • 1/4 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • a hearty shaking of cinnamon and allspice
  • 1 egg
  • 1/4 cup sugar (I used brown)
  • 1 cup milk
  • 1/4 cup canola oil
  • about 1 TB white sugar for sprinkling on top
Slice strawberries and dice the bottoms until your have 12 or 36 slices, depending on the size or your strawberries (they should cover the top of the muffin without overlapping).  Continue to dice strawberries until you have 1.5 cups.  

Boil sugar and water  until all sugar is dissolved and set aside to cool.  Dip strawberries in the mixture and lay on a parchement paper-covered baking sheet.  Bake at 200 for about an hour or until roasted but soft.

Put diced strawberries in a bowl with 1/4 cup sugar and let sit for at least 15 minutes.  Mix dry ingredients in a large bowl and set aside.  Mix egg, milk, sugar, and oil in a small bowl, then add and whisk to the dry ingredients. When well combined, drain the liquid out of the bowl of strawberries and add strawberries to batter.  

Lightly oil and flour muffin tin (or put in cupcake liners).  Fill 12 cups 1/2 to 2/3 full with batter.  Top with roasted strawberries and sprinkle with white sugar.  Bake at 350 for 20 minutes or until toothpick comes out clean.

Let cool and enjoy!
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