Strawberry Muffins

I've found that making desserts is actually a lot harder than creating savory dishes. It just never seems to turn out the way that you thought they would turn out. Unfortunately, this recipe was much of the same. I had a pint of strawberries sitting around and I was searching for a simple recipe to use them up. While I didn't think it was awful, it just didn't seem to hit the spot either. The dough didn't seem sturdy enough to hold up the juicy strawberries and I ended up eating my muffin with a fork as if it were a delicate cake. In any case, I would love to hear from you if you have a good strawberry cake/muffin/cupcake recipe.

INGREDIENTS

1 Cup All Purpose Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Butter
2 Eggs
2 tsp Pure Vanilla Extract
1/2 cup Milk
2 cups Fresh Strawberries

DIRECTIONS

Mix all purpose flour, baking powder and salt together. Cut the strawberries into bite size piece, toss them in a sieve with 1 1/2 tsp. of all purpose flour to lightly coat them.

Mix the butter and sugar together and beat it with electric handheld mixer until they become fluffy, about 3 minutes. Add the eggs and beat until combined. Mix the vanilla extract.

Add the flour now and beat them until they are mixed. Add milk and beat till all are mixed well. Don’t over beat as muffin would become rough. Using the rubber spatula fold (mix gently) the strawberries in the mix and keep it ready.

Preheat the oven to 375F. Prepare the muffin pan by spraying some oil or coat with a layer of butter. We can also use cupcake wraps and coat them with oil or butter. Divide the batter among the cups evenly using an ice-cream scoop or two spoons.

Cook it for about 20 to 25 minutes if it’s a mini muffin tray or 25-30 min if it’s a regular muffin tray. Rotate the muffin tray in the middle for even cooking. Before remvoing the tray from the oven check to make sure its cooked by inserting a tooth pick and check if it comes out clean.

Transfer it to the wired rack to cool them. Tilt the muffins on their side to cool them for a tleast 10 minutes. Serve warm.