In planning for this week’s food, I checked in my ‘pantry staples’ section and thought maybe I’d try caramelizing a batch of onions in a slow cooker – store some in the fridge for use this week, the rest in the freezer for slow use over several months. But when Adam’s reaction is ‘… no. nope. no, absolutely not’, well, since he’s the one more likely to use caramelized onions, I’m willing to ditch the recipe. So that’s why the recipe count below is one less than the eagle eyed among you would be expecting.
Back to the drawing board and/or thinking cap I went – wait a minute, it’s berry season around here. There’s strawberries. As you may guess, I like strawberries (and blackberries and raspberries…). And we have this big bag of sliced almonds from our local food co-op / bulk food store. Which makes it the perfect time to try out
Hurray a switch-up in my mornings!
Original from HeatherHomeMode
Makes 14 muffins
Recipe Count – 12 left
Section Count – Black Binder: 6 more left, Subsection – Breakfast: 1 more
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour (did I mention the food co-op/bulk food store we go to? Substitute whole wheat or bread flour here at your discretion – the taste/texture will differ a bit, but it’ll work)
- 1 tbsp baking powder (yep, 1 tbsp – these make fairly fluffy muffins)
- 1/4 tsp salt
- 1/2 cup butter, softened (let the butter sit out on the counter for about 10 minutes)
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 1/2 tsp almond extract
- 2 cups roughly chopped and loosely pack strawberries
- 3/4 cup sliced almonds
- Preheat the oven to 375°F and line or spray with cooking spray a muffin tin.
- In a small bowl, whisk together both flours, the baking powder, and salt; set aside.
- Cream the butter and sugar in the bowl of a stand mixer (or by hand – but it’s much easier in a stand mixer). Add the eggs one at a time; beat after each addition until fluffy. Mix in the milk and almond extract.
- Add the flour mixture and stir until just blended – the dough will look wet and almost cake-batter like. Fold in the strawberries and almonds.
- Fill the muffin cups to the top. Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.