Strawberry plants are still all over the farmers market here.
So sweet, yet so vulnerable in this state.
Growing strong in the field and developing
to genuine ripeness they are the queen of
Spring fruit.
What better way to start off a Monday than with a
strawberry temptation such as
Strawberry and Cream Muffins, from Jane's Sweets.
The instructions are super simple (that's how we roll here)
and the ingredients, straightforward...
Makes about 12 to 14 regular size muffins, or about 6 jumbo muffins.
Preheat oven to 400 degrees.
1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
1/2 cup unsalted butter
1 and 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups All Purpose flour
3/4 cup granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract
Preheat oven to 400 degrees.
1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
1/2 cup unsalted butter
1 and 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups All Purpose flour
3/4 cup granulated sugar
2 and 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg that's been beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract
For the rest of the recipe and ...
great follow along photos follow here.
