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Home » Breads, Farm to Kitchen

Strawberry Muffins

By Helen Brody (June 21, 2011)

In a book called Cupboard Love, “A Dictionary of Culinary Curiosities,” author Mark Morton gives the origins of the word “strawberry.”  It derives “simply from straw”, he says “perhaps because gardeners spread chopped straw around the plants to protect them.”  Alternatively he adds it could be because the long runners of the plant after they die, dry out and “may have been thought to resemble grain straw.” And finally, the word may come from the word “strew” like the runners that “appear to  be strewn all over the garden meaning that the strawberry might literally be called a “strewberry” ? No matter what the derivation, New Hampshire strawberries in June are red and juicy unlike their out of season West cost relatives. The macerating of the berries in the recipe below intensifies the berry flavor in the muffin.

1  1/2 cups strawberries, chopped finely
 3/4 cup sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup  milk
1 egg, slightly beaten
4 tablespoons butter, melted

Preheat oven to 400 degrees. Mix chopped strawberries and 1/2 cup sugar together and let set for 20 to 30 minutes. Grease a 12-muffin tin or line it with paper cups. Combine the flour, baking powder, remaining 1/4 cup of sugar and salt in a large mixing bowl and whisk them together. Add berry mixture, milk, egg, and melted butter to the dry ingredients and stir just enough to combine all ingredients. Spoon the batter into prepared muffin pans, dividing the batter evenly among the cups. Bake for 12 to 14 minutes or until a toothpick or wooden skewer comes out clean.

Yield: 12 muffins

Recipe Credit: New Hampshire: From Farm to Kitchen (Hippocrene Books)

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