It’s strawberry season, all of a sudden my garden is full of strawberries!
Nothing better than picking bowls of fresh strawberries to enjoy for breakfast, lunch and dinner! At the same time our fields are full of little tiny wild strawberries.
They may be tiny but they are bursting with flavor. Our pug, used to spend hours combing the fields looking for strawberries to eat. We lost our pug a few years ago but we will always think of her during this time of year.
These tiny little strawberries take a long time to pick but they make the best strawberry muffins. Last week my husband spent an hour picking these tiny berries and I agreed to make a batch of wild strawberry muffins for him.
These are the most delicious muffins, I’m sure you could also make them with blueberries or raspberries but using the tiny wild field strawberries is the best.
Wild Strawberry Spice Muffins
1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries
Topping (optional)
1 Tbsp sugar
¼ tsp cinnamon
In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.
Fill greased or paper lined muffin cups two-thirds full.
Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.
Makes 1 dozen.
Enjoy!
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Nancy on the Home Front 