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At the request of OPC Facebook Fan, Melissa, and because the strawberries are rolling in, I’m posting two separate recipes for strawberry muffins. This first one is Mr. Fix-It’s favorite and is pretty basic. These muffins are easy to freeze and heat up nicely. They are scrumptious with butter and if you really want to “gild the lily” get out some of that strawberry jam you’ve just canned and spoon some on!
 Preheat oven to 400º and grease two 6 cups or one 12 cups muffin tins with shortening. (I use a paper towel to get a good coat of shortening.) These are my favorite tins, as you can tell!! I use the shortening because nonstick pans and oil sprays do not give the same crisp outside texture that we like.  Toss strawberries with 1 tblsp sugar and set aside  Add 1/2 cup sugar to 1 1/2 cups flour  Add 2 teaspoons baking powder  And 1/2 tsp salt  Measure 1/4 cup shortening into a microwave proof container. Microwave until melted  Add strawberries to flour mixture  Toss until berries are covered and incorporated   In a separate bowl, whisk together egg, milk and strawberry flavoring.  Pour into the flour mixture, the milk/egg mixture and melted shorting  Stir well until all dry ingredients are moistened and incorporated. This batter is very heavy and stiff.  Spoon batter equally into muffin cups.  Sprinkle Turbinado sugar over the tops of each muffin, about 1 tsp each. Bake in 400º oven for 20 – 25 minutes on center rack  Serve hot with butter or butter and jam. Enjoy!! |
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