Sunday, January 27, 2008

Strawberry-Orange Muffins

It's almost February, which means it's been about 8 months since we picked strawberries from the farm... that means it's time to start using up the rest of them from the freezer! We also had some beautiful blood oranges that are nearing their peak, so I specifically picked a muffin that incorporated both of these ingredients.

Except for one incident where my food processor decided to explode batter all over me (I have no idea how), these were very easy to make. They're yummy, with a subtle strawberry flavor and a stronger orange flavor. They are very dense, though. They were good, but I'm not sure we'll make them again.


Strawberry-Orange Muffins
Cooking Light, May 1999

1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar

Preheat oven to 400°.

Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

Yield: 1 dozen

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