Monday, May 31, 2010
The best thing about this time of year? It's not the weather or the longer days . . . it's the strawberries! We've had strawberry shortcake, strawberry smoothies, strawberries and ice cream, and of course, lots of strawberries eaten fresh with nothing added. I'm going to freeze some, but I also thought some muffins would be nice to have in the freezer for a quick breakfast. I also made strawberry shortcake cupcakes a couple of weeks ago, but I didn't get any pictures. I guess I'll have to make another batch - good thing I've got a gallon of fresh strawberries in the fridge!
1/4 cup butter, softened
1/4 cup applesauce
3/4 cup sugar
2 1/4 heaping cups spelt flour (or 2 cups all-purpose flour)
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Cream butter and sugar in bowl of electric mixer or in large bowl with handheld mixer. Add applesauce; mix well. Add egg; mix well.
In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.Bake at 400º for 20-25 minutes. Yield: 12 muffins.