Sometimes when I'm at home and in the mood to bake, I just want to bake. Meaning that I just want to bake something without having to worry if it will come out right or how many times I will need to change up the recipe to make it accurate. In simpler terms what I am saying is that sometimes I like to pull a recipe from one of my cookbooks and just make it. Don't get me wrong, I love creating my own recipes but it is time consuming. It's nice to just find a recipe and know that it's going to work if I follow all of the steps right. That's exactly what I did this week.
I am a huge Food Network fan. It's always on my tv and I have my favorite chefs that I love to watch and I know exactly what time they come on. Ina Garten is the chef on Barefoot Contessa, one of my absolute favorites. I swear nothing this lady makes is bad. One day, when I was watching her show, she started making strawberry muffins and I started thinking that I have never actually had a strawberry muffin. I have had many strawberry cupcakes in my life, but never a muffin. I found her recipe to be unique because she adds quite a bit of cinnamon to this recipe. Come to think of it, I never even thought how strawberries and cinnamon taste together. When I made these muffins the other day it was probably one of the best decisions I have ever made. These muffins are delicious! And this exactly why I have felt the need to share all of this with you...
Strawberry Muffins
recipe from Barefoot Contessa
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
*Feel free to use any type of fruit that you like!
Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
*Feel free to use any type of fruit that you like!
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