If you’ve been reading the Gazette the past few weeks, you know it’s all strawberries, all the time here. I don’t have any scientific data to back it up, but it sure seems like a great year for strawberries. At least 2020’s got that going for it.
I recently realized that I haven’t posted a Vintage OMP Recipe lately, so I searched back through my cookbooks for strawberry recipes – and they are few and far between. Lots of apple and cherry recipes, of course, but not a lot of strawberry recipes. A few, but not a lot.
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So I messaged with Wendy Warren, who runs Between the Bays – Warren Orchards’ farm stand here on the OMP, and she sent along this great strawberry muffin recipe that she sometimes makes for her farm stands.
If you try it, report back and let us know how it goes. And of course, be sure and use fresh strawberries from Local Yokels Farm Stand, 13130 Center Road, or Warren Orchards’ Farm Stands, 8169 Center Road and 2705 Island View Road.
Mix together and set aside:
- 2 cups flour
- 1/2 tsp. salt
- 2 tsp. baking powder
Melt 1/2 cup butter, and mix well with 3/4 cup sugar and 1 egg. Mix wet and dry ingredients, adding 1 tsp. vanilla and 1/2 cup milk.
Carefully stir in 1 1/2 cups chopped strawberries, stirring only until just mixed in. Divide into muffin pans, using 1/4 cup for each muffin.
Sprinkle tops with cinnamon sugar and bake at 400o for 20-25 minutes. Cool in pan for 5 minutes, then remove to rack to finish cooling.