Wednesday, October 28, 2009

Good To The Last Basket.

Here is the yummy recipe for our strawberry muffins. 
We used the whole basket from our trip to the pumpkin patch the other day. 
(Minus a few here and there that were picked up by little fingers.)

It is just our basic go-to muffin recipe taken from an old copy of "Better Homes and Gardens-New Cook Book" given to me 10 years ago when we got married. Add chopped strawberries and extra lemon zest and presto! Pretty good. MUST be eaten warm and a dollop of butter doesn't hurt for sure. We didn't use paper baking cups and you may want to if you don't want caramelized strawberries on the outside of your muffin. The berries exposed to the side of the pan will do that. (We liked it that way.)

"Last Basket Strawberry Muffins"

You'll need-

1 3/4 cups flour
1/3 cup sugar
2tsp baking powder
1/4tsp salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

What to do-

Grease up or line your muffin pan with paper cups.
Combine flour, sugar, baking powder and salt.
Make a well in the center of dry mixture and set aside.
In another bowl, combine egg, milk and oil.
Add wet mixture to dry mixture and stir just till evenly moistened.
Spoon into cups and bake for 20 minutes or until they look perfect and golden.


I have to move along. We got some carving to do. 
Wish me luck!

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