Saturday, March 7, 2009

Strawberry Muffins

We just made out like bandits at the Taiwan Bazaar at Taipei City Hall. Three massive boxes of strawberries for 400 NT - that's $11.50 USD. I ate 50 from one box and barely made a dent. Some are in the freezer, some we'll eat fresh later, and the rest I'll be experimenting with some strawberry recipes. Here's the first of the bunch.
  • 1/4 c grapeseed oil
  • 1/2 c milk
  • 1 egg
  • splash of vanilla
  • 1 3/4 c flour
  • 1/2 t salt
  • 2 t powder
  • dash of cinnamon
  • dash of nutmeg
  • 1/2 c sugar (or less)
  • 1 cup strawberries, cleaned, hulled, dried and chopped (or more)
  1. Mix the wet ingredients in a small bowl.
  2. In a large bowl, mix the dry ingredients.
  3. Add the strawberries and toss to coat with flour. Pour the wet ingredients in and stir, without overmixing.
  4. Fill 8-10 muffin cups. Bake at 190C for 30 minutes, or until the tops are browned and bounce back from a push.

I made these based on the recipe above. This makes a full 12 muffins. Still needs some tweaking.
I made this again with fresh strawberries (and no wheat flour) and it made the world of difference. The batter is moister and the strawberries are evenly distributed without any huge pockets.
  • 1/2 c wheat flour
  • 1.5 c flour
  • 1/2 t salt
  • 2 t powder (soda+tartar)
  • 1 t cinnamon
  • dash nutmeg
  • dash of allspice
  • 1/2 c sugar
  • 1.5 c frozen*** or fresh**** strawberries, small or chopped
  • 2 eggs
  • 1 t vanilla
  • 1/4 c grapeseed oil
  • 1/2 c milk
  1. Essentially the same as above. Bake at 195C for 30 minutes or until lightly browned.

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