What’s Cookin’ in the Parsonage?

Strawberry Citrus Muffins

 I love all things strawberry!  Have you tried fresh strawberries in warm oatmeal?  Yum!  You must!  Another yummy way to eat strawberries for breakfast is in these fantastic little muffins.  I found this recipe in my Cooking Light Cookbook. That’s right!  Not only are they delicious, they’re also lighter in fat!  They mix up super fast and make a dozen really nice sized muffins.  Here’s the recipe:

Strawberry Citrus Muffins

1 1/4 Cups chopped strawberries
3 tbl. margarine, melted
2 tsp grated orange or lemon rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar I reduce this to 1 cup – it’s plenty
1 tsp baking powder
1/2 tsp salt
Cooking spray
2 tsp sugar I like to use the coarse sugar on top
1/2 Cup strawberry jam (optional) But why wouldn’t you?!

Preheat oven to 400 degrees.

Combine the first 4 ingredients in a bowl and mix just until mixture is blended.  Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, 1 cup sugar, baking powder and salt.  Add strawberry mixture to flour mixture, stirring just until mixture is moist.  Spoon the batter into 12 muffin cups coated with cooking spray.  Sprinkle with 2 tsp sugar.  Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately.  Serve with jam, if desired.
184 Calories, 4g fat

The sugar topping gives it a nice little “crust.”  This has become my favorite spring/summer muffin! I’ll bet they’ll be yours too!

What do you make with fresh strawberries?

From my parsonage kitchen,