June 4th, 2018
Now that the kids are home from school, you might need some new recipes for breakfast to keep things spiced up! If you're crazy about strawberries like we are, you have to try this muffin recipe. Bonus, it includes a light drizzled glaze to top it all off! The kids are sure to love 'em! We have to thank Board Member, Norman McClure for this one.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar 2 eggs
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
Glaze: 1 cup powdered sugar
2 tablespoons milk
Preheat oven to 375°F. Line a muffin tin with liners. Set aside. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
In a medium bowl whisk together eggs, vanilla, oil, and buttermilk. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine. Do not over mix.
Place diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter.
Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove muffins from tin and allow to cool on a wire rack.
To prepare glaze, whisk together powdered sugar and milk until smooth. Drizzle icing on top of muffins.
Serve immediately or store airtight for up to two days.