And something else miraculous is happening. Berries are going on sale, everywhere! Strawberries are priced brilliantly at $1andsomethingcents/lb and I am taking full advantage. On this week's cooking adventure this summer fruit is the star of the show.
I find that muffin recipes tend to leave out a lot of great ingredients, and while fluffy and filling they lack flavor. So on this sweet Sunday, we're going to tackle that problem and conquer it. Ethan gave this recipe a 9/10 (which trust me folks, is a big deal).
Sunshine and strawberries + a lazy Sunday morning. Sounds like the perfect math equation to me.
- 2.5 cups flour
- 3/4 cups brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 2 teaspoons cinnamon
- dash of nutmeg (and a dash of ground ginger if you have it)
- 1/2 cup sour cream + 1/2 banana mashed
- 2 large eggs
- 1 tablespoon vanilla
- 1 stick of butter melted and cooled
- 1.5 cups diced, fresh strawberries (frozen is okay too, I guess)
- 2 teaspoons fresh lemon juice
0. Preheat the oven to 375 degrees F and grease a muffin tin
1. Whisk together all the dry ingredients in a large bowl
2. In a medium bowl, whisk together the sour cream, the mashed banana, the vanilla, and the eggs. Fold this into the large bowl with the dry ingredients.
3. Make sure the butter is melted and cooled, then fold it in with everything else in the large bowl
4. Grab the diced strawberries and douse them in lemon juice. Fold them into the batter last.
5. Spoon out the batter into the muffin tin using a muffin scoop or a 1/3 cup. Try to make everything look even, because then each muffin will be cooked the same.
6. Bake 25 to 30 minutes and rotate the pan halfway through baking
Serve with honey, a glass of milk or coffee, and enjoy.
Eat well! Be well, my friends! And subscribe below to always be in the know!