What’s Cookin’ in the Country?

A sad truth – I did not cook Sunday dinner yesterday.   A Lovely truth – my husband took me out for dinner!  We only do that occasionally on Sundays because it’s just so much nicer after a busy morning at church to come home to the quiet of our own home than enter a noisy and busy restaurant.  However, due to a migraine yesterday morning, it was easier to grab a bite out.

When I woke up not feeling well, I was really glad I had made something the day before for us to eat for breakfast!  These muffins are simple and fairly healthy, but extremely moist and delicious!

I tweaked another recipe and came up with these lovely morsels.  Using frozen strawberries make them convenient and also a little different.  It’s normal to have blueberries in muffins, but sweet red berries make them extra special.  They smell SO good and taste even better!  I’ve been buying the big bag of frozen strawberries at Sams Club.  They’re more economical than the fresh ones (when they’re not in season) and they are really nice berries!  You could use fresh berries, too, if you have those on hand.

Strawberry Streusel Muffins
2 cups all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
2/3 cup strawberry yogurt (I used Dannon fat-free yogurt)
2 cups frozen chopped strawberries
2 tablespoons flour (for berries)

Topping
2/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons butter, room temperature

Instructions

Muffins
Preheat oven to 400 degrees. Line muffin cups with muffin liners or grease muffin cups lightly.
In a medium bowl, mix together flour, white sugar, salt, and baking powder.
In a separate large bowl, add vegetable oil, 2 eggs, and yogurt and whisk to combine.
Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
In a separate medium size bowl (the one you used in step 2), combine strawberries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter from step 4.
To make the topping:
Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.

Fill muffin cups with the muffin batter about 3/4 full. Sprinkle the streusel topping over muffins. Bake for about 20 minutes in the oven.

Strawberries, brown sugar topping….mmmmmmmmmmmmmmm!

Someone in my house ate three at one sitting.  Yeah, they’re that good!

Have you tried any new recipes in your kitchen lately?  Think you’ll try these?

From my country kitchen,