Categories: Breakfast, June2013, Spring, muffins, strawberries

Ingredients

• 2 1/4 cups sliced strawberries
• scant 1/2 cup + 1 1/2 tablespoons sugar, divided
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 3/4 cup whole wheat flour
• 3 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoon cinnamon
• 1 1/2 cups buttermilk
• 1/4 cup + 2 tablespoons canola oil
• 2 eggs, lightly beaten
• 1 1/2 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees. Line a muffin tin with paper liners.

2. In a small bowl, combine strawberries and scant 1/2 cup sugar. Mash berries gently with pastry blender or potato masher, then set aside.

3. Next, stir together flours, baking powder, baking soda, and cinnamon. In a separate bowl or measuring cup, whisk together buttermilk, oil, eggs, and vanilla.

4. Make a well in the center of the flour mixture, then pour in buttermilk mixture and fold slowly to combine. Add berries [including any juice] to batter, then stir until just mixed.

5. Fill muffin cups 2/3 of the way full, then sprinkle with remaining sugar.

6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan a few minutes before removing to wire rack. Store in an airtight container on the counter for up to three days, then freeze any leftovers.

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