Lets talk strawberries…
Me and my daughter Alessandra, have a tradition. Every year when June rolls around we head over to our local farm and pick our very own fresh strawberries. Its a great tradition because not only do I get to choose the juiciest, sweetest, freshest strawberries, I get to spend quality time with my princess.
The worst thing is picking up a quart of “perfect looking” strawberries from the store and coming home and realizing the hidden ones are invaded by mold, its a total bummer! Why do they trick us? You can bypass the gross moldy strawberries by heading over to your local farm.
I get so excited when strawberry season comes around. You can make practically anything yummy with them. For instance you can make strawberry smoothies, strawberry salad, or even a strawberry mojito… you get the point. The possibilities are endless.
As, I’ve told you before I love me some sweets sooooooo…..I decided to make some strawberry muffins. I came up with a recipe that doesn’t consist of too much sugar after all these babies are super sweet as it is.
What better way to wake up your Familia to that delicious aroma of strawberries.
Ahhh… don’t you just love strawberry season.
- 2 cups of unbleached all purpose flour
- ½ cup unsalted butter (softened)
- ¾ cup of white sugar
- 2 eggs
- ¾ cup of milk (I used 1%)
- 2 tsp of baking powder
- 1 tsp of salt
- 1 tsp almond extract
- ½ tsp of baking soda
- 1½ cup chopped fresh strawberries
- 12 muffin liners
- Preheat oven at 375
- Line muffin cups with muffin liners
- In a large bowl whisk the flour, baking powder, baking soda, and salt. Set aside
- In a separate mixing bowl place butter and sugar, beat for about one minute or until fluffy
- Add eggs one at a time, mix for another minute
- Add extract.
- Place the flour mixture in the sugar mixture, beat on low and slowly pour in milk.
- Once ingredients are all well incorporated , fold in chopped strawberries.
- Using a tablespoon, measure out two heaping tablespoons into each muffin tin.
- Bake for 20 minutes