There are times when I bake for no special reason, but it's always more fun to do it with something in mind.
Last weekend's event was a sort of "girl's retreat" with my uber-smart, med-student friend Amber, her sister Ash, and friend from med school, Sarah, at the cabin in the teeny town of Strawberry, AZ where Amber has been staying while finishing up a rotation in rural family medicine. Not wanting to show up empty handed, I spent the morning in the kitchen the day before whipping up some muffins.
I picked out the recipe before I knew exactly where the cabin was located...but it turned out to be quite fitting--Strawberry Cinnamon Muffins!
Start with 1 1/2 cups of fresh sliced strawberries.
Add to muffin batter made up from all of the usual suspects (flour, sugar, eggs, margarine, cinnamon, etc.)
Stir, and ladle carefully into paper lined muffin tins. Bake.
After baking, when the muffins are cool enough to touch, remove from tins and place on a cooling rack to avoid soggy bottoms.
Perfect for snacking or breakfast. Little known fact: strawberries are just as good in muffins as blueberries or cranberries.
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