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As in the previous post, at the request of OPC Facebook Fan, Melissa, and because the strawberries are rolling in, I’m posting two separate recipes for strawberry muffins. The first one is Mr. Fix-It’s favorite and is pretty basic while this one is more along the lines of a soda banana bread. They are larger than the previous muffins with a different flavor. They are quite light for muffins.
 Preheat oven to 375º. Place strawberries in a bowl and use 2 tablespoons of the sugar to toss with the berries. Set aside  In a batter bowl or large mixing bowl, place butter and shortening  Add flour and cut butter and shortening into flour until it resembles course crumbs  Add soda and salt  In a separate bowl, whisk together eggs, buttermilk and sour cream  Whisk until smooth  Add strawberries to flour mixture  Stir until strawberries are coated with flour  Add strawberry extract flavoring to the egg mixture  Stir egg mixture into dry ingredients.  Continue stirring until all ingredients are incorporated. Do not over stir.  Mix Turbinado sugar and cinnamon in a small container  Evenly distribute muffin batter between muffin tins. Sprinkle tops of muffins with sugar mixture. Bake at 375º for 25 – 35 minutes on the center rack. Depending on your oven, 25 minutes is usually long enough, but test with a toothpick or knife for doneness.  As you can tell, these muffins are larger. They have a unique taste and are very flaky. They also may be frozen and reheated. |
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Tags: buttermilk, muffins, sour cream, strawberries
Yummy!!! Those sound awesome. Can’t wait to try them.
I don’t know why it didn’t work for two days in a row, but today, its fine. Might have been my connection, or phone or me? Dunno…
Well I’m making these muffins. No question. I am thinking about making a cream cheese fronting for them, or marbling cream cheese in….giving it some thought anyway. Keep the posts commin Mary Beth. I love this site.
I think these muffins sound delicious so I will be making them soon. And the cream cheese frosting is my favorite one so I will probably use iy also.
Oh my. Cream cheese icing? Wow. Talk about sinful! 🙂
Loved the blueberry crumbcake. I used the soft whole wheat flour and used the sifter I ordered from you. It worked so much better. Thanks.
Farmgirl wooliespinner
Great, Linda! I am so glad that you liked the recipe and the sifter. You are going to love having the soft white wheat and the sifter! 🙂