Strawberries were on sale this week so I got a couple of containers and tried some new recipes. Both were pretty tasty although I didn't like the Strawberry Butter that was listed with the muffins. It never set up right so was a weird consistancy.
1 cup all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg, beaten 1/2 cup milk 1 teaspoon vanilla 2 tablespoons butter, melted 1 1/2-2 cups sliced fresh strawberries
1/2 cup all-purpose flour 1/2 cup brown sugar 1 teaspoon cinnamon Few grates of fresh nutmeg 1/4 + 1 Tablespoon cup cold butter 1/4 cup chopped pecans
1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix. 2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened. 3. Pour mixture into a greased 8-inch square baking dish. 4. Place strawberries evenly over the top of batter.
To make the topping:
1. Combine the flour, sugar, cinnamon & nutmeg in a bowl. 2. With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in pecans. 3. Sprinkle mixture evenly over the strawberries. 4. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.
1 3/4 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 1/2 cup milk 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon vanilla extract 1 cup fresh strawberries, chopped and tossed lightly in 2 tablespoons flour
1/4 cup chopped toasted pecans 1/4 cup brown sugar, packed 1/4 cup all-purpose flour 2 tablespoons butter, melted
1/2 cup butter, softened 1 cup confectioners' sugar 1/2 cup chopped fresh strawberries 1/4 cup finely chopped toasted pecans
1. Preheat oven to 375°F. 2. Grease bottom and sides of 18 cup muffin tin/s 3. Mix together ingredients for streusel and set aside. 4. Mix together for the muffins the flour, sugar, and baking powder. 5. Separately, mix together the milk, melted butter, beaten eggs and vanilla. 6. Gently mix the wet ingredients into the flour mixture. 7. Fold in lightly floured chopped strawberries. 8. Pour mixture into prepared muffin tins and top with streusel mixture. 9. Bake at 375F for 25-30 minutes until toothpick comes out clean. 10. Allow muffins to cool for 10 minutes before trying to remove them from the pan (or they will stick). 11. Finish cooling muffins on a wire rack. 12. To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins