A Bushel of Brooks

A Bushel of Brooks
Us as we are ...

Monday, April 11, 2011



Around here, strawberries have been going down in price as spring is coming! We have been buying lots each week – not only for the fruit-lovin’ mama, but for my strawberry monster a.k.a. JONAH. And when there’s a healthy fruit he loves – we try and keep it around whenever we can!

We have been eating most of our strawberries plain/jane style. Washed, cut, and by the bowlful. However, I suddenly remembered the Strawberry Muffin recipe that was given to me by my mother-in-law – passed to her by a friend. THIS one is one that Eli also craves! When strawberries are in full “season”, I buy lots. We make jam, but I also crush and freeze the amount needed in the recipe in little bags in the freezer to pull out later on in the year to enjoy that springtime feel when cooler temps reappear.

Try and enjoy!

Strawberry Muffins

Combine and set aside:

- 1 c. crushed/finely chopped strawberries - 1/4 c. white sugar

Mix together: - 1 ¾ c. flour (I use a combo of white and whole wheat – you can play with it!) - 1 tsp. baking soda - ¼ tsp. salt - ½ c. white sugar. Make a well in the center of dry ingredients and add: - 2 eggs - ½ c. oil OR unsweetened applesauce - your sweetened strawberries

Mix together until just combined. Spoon into a 12 cup muffin tin that you have either greased or lined with paper liners. Bake at 350 degrees for approx. 25 minutes.

1 comment:

  1. This recipe looks delicious! I don't think I've ever done strawberry muffins because I like them "raw" so much :) Do you replace the oil with applesauce? Do they come out pretty well?