Here’s what’s left of one of the last flats of the strawberry season in Louisiana for 2013:
What to do with these beauties?
The list is endless….
Salad with goat cheese and balsamic vinegar/glaze…
yogurt and granola…
Following a basic muffin recipe using self-rising flour and some leftover buttermilk, I chose to make some fresh muffins. For dinner.
To make these easy muffins, you will need:
2 3/4 cup self-rising flour
3/4 cup sugar
1 to 1 1/2 cup fresh sliced strawberries
3/4 cup buttermilk
1/4 cup vegetable oil
2 eggs, at room temperarute
1 teaspoon vanilla
2 to 3 tablespoons white sugar, or a special large crystal decorating sugar is nice
Preheat the oven to 350.
In a 2 quart mixing bowl, combine the self-rising flour and the sugar. Toss together. Add the sliced strawberries to the flour mixture, and gently stir to coat the strawberries. (Why do this? It seems to keep the very soft fruit from totally disintegrating/melting into the baked bread.)
In a separate small bowl, combine all the liquid ingredients. Mix with a fork to work in the eggs. Gently combine the dry and the liquid ingredients. Do not overmix; this can lead to lopsided muffins, or muffins with “tunnels” in them. A few spots of flour is okay.
Spoon the mixture into greased or paper-lined muffin tins. Using the 2 to 3 tablespoons of sugar, sprinkle a little bit on each muffin. Any kind of sugar is good, but the large crystals are sparkly! Bake about 30-35 minutes.
Even though I have a brand new oven, I still turn the pan about 20 minutes into baking to help get an even browning. Every oven has a hot spot.