I am so excited that it is June and that means strawberry season! For the longest time strawberries have been my favorite fruit. It might not be my favorite fruit now, my tastes are changing. I certainly do still enjoy them. One day I do hope to grow my own but for now that is not the case.
Yesterday I made a wonderful jar of strawberry jam. I made this for my family in Austin earlier this year. They loved it and since that vacation I have wanted to make it again. Yesterday I looked through past menus and found the recipe. This Easy Refrigerator Strawberry Jam is really so easy. I use 2/3 cup sugar, 3 teaspoons lemon juice and see absolutely no reason to add food coloring. Cooks so quickly and you have wonderful jam for 2 weeks.
I made the jam because I found this recipe for strawberry vanilla muffins. I love this blog. When I started making the muffins I made many changes to the recipe and thought I should share those changes with all of you. The muffins I made this morning turned out wonderful. The strawberry flavor is not strong but the combination of strawberry and vanilla is wonderful. These are a bit more sweet than most muffins I make but what a fun treat for a strawberry filled weekend.
Strawberry Vanilla Muffins
4 ounces fresh strawberries , hulled and cut in quarters
1 tablespoon granulated sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 large egg
1/2 cup packed light brown sugar
1/2 cup milk
1/4 melted butter
1 teaspoon vanilla extract
about 1 tablespoon course sugar, for sprinkling
Heat oven to 375 and line muffin tin with liners.
Puree strawberries and granulated sugar in food processor or if you don't have a food processor mash with a potato masher. Measure 1/4 cup of puree for the muffins.
In a medium sized bowl whisk together flour, baking powder, baking soda and salt. In another bowl whisk together egg and brown sugar until sugar looks dissolved, add in milk, butter, vanilla and the strawberry puree. Gently mix wet ingredients into dry. Dollop the strawberry jam and swirl. You don't want to completely blend in the jam. Put about 1/4 cup batter in each muffin cup. Sprinkle a little course sugar on each muffin.
Bake for 15 to 17 minutes. Mine needed 16 minutes. Let cool slightly and enjoy.