You must be wondering, “This is not a mini muffin! Why has she titled this ‘mini’ muffins when she made regular ones? Why would she do that?!” Think no further. Read on. You will know why.
With the three-day long weekend to look forward to, I came home a happy butterfly on Friday evening. It’s the Memorial Day weekend, the weekend that officially kicks-off summer! It signals the start of the season that the entire nation is waiting for. We, being on the west coast, in California, are slightly spoiled in this aspect (since the sun is shining all year long) but even then everyone seems as happy as a lark. Probably because the last long weekend was Presidents’ Day, back in February 16th. (seems like eons ago!)
OK, so here I have a long weekend to look forward to, and I open my refrigerator to find a few super sweet farmers market strawberries left, all red and ripe, smiling at me. Let me tell you a secret (from hereon, not anymore, of course) I am a chronic berry-shopper and consumer. I must have at least one, if not two, kinds in my refrigerator at all times. My farmers market strawberries, sitting in their pretty green basket, were very ripe. Like, sitting-on-the-fence-but-still-very-juicy-and-sweet ripe. I could not bare to see them wasted and grabbed the opportune moment to bake these delicious little things! I tossed in some freshly bought strawberries from Trader Joe’s too.
My home was filled with the just-baked-buttery aroma in no time. That and the final product, perfectly expressed the joy that you Only feel on a Friday evening, that is awaiting a three day long weekend.
I had never made mini muffins before and I looked up a recipe, just to see the measurements that I would need. But it so happened that the recipe I looked up for 12 mini muffins (because that is the baking pan I have) actually gave birth to a Mama muffin! Yes. I simply put the leftover batter in one ramekin and there you go, I got a Mommy for all my baby muffins. 🙂 So here’s presenting the recipe, with the exact measurements that I used.
1 cup all purpose flour (sifted)
1 tsp baking powder
½ cup sugar
¼ cup butter (softened/room temperature)
1 egg lightly beaten
¾ cup milk
1 tsp vanilla extract
½ cup strawberries, (washed, hulled and chopped into small pieces)
1 tbsp of all-purpose flour (to dust the berries)
a pinch of salt
1) Preheat oven to 400 F. Mix the dry ingredients together – all purpose flour, baking powder and a pinch of salt in a bowl and keep aside.
Grease muffin pan lightly and line them with liners and keep aside.
2) Cream the sugar and butter together with a spatula.
3) Add the beaten egg and vanilla extract to this. Add most of the milk, not all.
4) Sieve the dry ingredients to this and mix well. Add the rest of the milk if required. Batter should not be runny.
5) Dust the strawberries with all-purpose flour (it prevents the berries from sinking to the bottom of the muffin). Gradually fold these berries into the batter.
6) Bake for 15-20 mins. Please adjust the baking time according to your oven. If in doubt, in 14-15 mins insert a toothpick to check if it comes out clean. Once done, enjoy these warm, with a cup of coffee or tea!