Wednesday, April 7, 2010

Spring Strawberry Muffin recipe featured at Ann Arbor/Ypsilanti area Parish House Inn B&B

These delicious muffins use the fresh strawberries now arriving in grocery stores. Enjoy them with breakfast or for afternoon tea.

At the Parish House Inn , these appear on the breakfast table often while strawberries are in season.....we hope you enjoy them!

2 cups prepared strawberries*
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3/4 cup sugar
2 eggs
3/4 cup milk
1/2 cup butter, melted and cooled
grated rind of 1/2 orange
1 teaspoon vanilla
1/2 cup strawberries
1/4 cup sugar mixed with 1/4 teaspoon grated nutmeg

*To prepare strawberries; chop by hand and mix with 1/4 cup sugar and 2 tablespoons orange juice. Let sit for 2 hours or overnight to develop flavor.

Preheat oven to 375o. Line a 12 cup muffin tin with paper liners.

In a large bowl, mix together flour,baking powder, salt and nutmeg. Stir in sugar and make a well in the center.

In another bowl, beat eggs, milk, melted butter, orange rind and vanilla until well mixed. Then stir in the crushed strawberries. Pour this into the dry ingredients and lightly stir together, until blended. Do not over mix.

Drain the prepared berries and fold lightly into the batter. Spoon into prepared muffin tin, filling almost full. Sprinkle each with the sugar and nutmeg mixture.

Bake until golden brown and a toothpick comes out clean, about 25 to 30 minutes. Remove from oven to a wire rack and let site for about 2 minutes, then remove and cool. Serve warm or at room temperature.

Parish House Inn