Fresh Strawberry Muffins

Tis the season to have LOTS of fresh fruit in the house, however, I have several family members that will not eat many fresh fruits--maybe an apple or banana if I am lucky! Which means that when I have fresh fruit in the house it might take a while for those us who like fruit to eat it.

I had purchased 3lbs of strawberries a couple of weeks ago on price drop at Meijer for 99¢/lb. My oldest son and I are the only ones that eat the strawberries fresh and so I chopped them up and we ate some of them fresh. After a few days though they started to get a little mushy so I decided to use them up before they went bad and make some fresh strawberry muffins for the first time.

I used Nancy's fresh strawberry muffin recipe as my guide and went to work creating a yummy healthy muffin!

Here is my recipe:

Fresh Strawberry Muffins

1/2 cup butter, softened

1/2 cup margarine, softened

2 eggs

4 cups flour (2 cups white, 2 cups wheat)

4 tsps. baking powder

1 tsp. salt

1 cup buttermilk

1/2 cup sour cream

1 tsp. vanilla

3 cups chopped strawberries

6 tsps. sugar

1 tsp. cinnamon

Cream butter and sugar. Add eggs and mix well. Sift flour, baking powder and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add sour cream and vanilla. Gently stir in strawberries. Scoop batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Bake at 400° for 20-25 minutes. Makes 2 1/2 dozen.

Notes: I made 2 dozen muffins and 1 small quick bread loaf. Allow to cool before eating! As you can see from my picture above, they are a bit crumbly if you try to eat them right out of the oven!

This post is linked at:

• Fearless Friday at Home Ec 101!