Chef Concetta has been hard at work developing recipes for our fall & winter Garden Cut menus.  I almost always can resist a sweet.  But these muffins were simply unbelievable!  When we baked them in the test kitchen, I ate 2 & I wanted to eat more, but I didn’t want to spend all night on the treadmill.  So I made myself stop.  Consider yourself warned…. these are decadent.  And for someone like me who isn’t a huge dessert freak, this is the perfect sweet.  It reminded me of a cross between a muffin & the best cupcake you’ve ever had.  Dense & hearty like a muffin but sweet like a cupcake.  Does that make sense?  Just make them & you will understand!

STRAWBERRY MUFFINS

INGREDIENTS

• 1 pound strawberries, chopped
• 2 cups all-purpose flour
• 2 tbsp. baking powder
• ½ tsp. salt
• 1 cup granulated sugar
• 6 tbsp. turbinado sugar aka raw or cane sugar
• 2 eggs
• 1 ½ cups unsalted butter, melted
• ½ cup whole milk
• 1 tsp. pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F. Line muffin tins with paper cupcake liners.

In a medium bowl, combine flour, baking powder, salt, and granulated sugar.

Put eggs, butter, milk, and vanilla in a bowl and beat with an electric mixer. Combine the wet ingredients with the dry ingredients. Fold in the strawberry chunks. Fill muffin tins 2/3 full with batter. Sprinkle turbinado sugar on top of each. Place in oven for 20-25 minutes, until browned and a toothpick inserted into the center comes out clean.

Yields 24 muffins

Enjoy!  These are worth the hour on the treadmill.

xoxo Produce Mom