Grandma has after school duty today! Knowing how starved the kids are when they get home, I chose a new recipe that is healthy and yet yummy. I have been antsy to try my new package of dried strawberries from Nuts Online. (www.nutsonline.com) You could substitute other dried fruits for this recipe, but since I had some fresh strawberries in the fridge, I thought these muffins would make a good companion.
Cream butter and sugar. (I used stevia) Beat in eggs, buttermilk and vanilla.
Finely chop 3/4 c. dried strawberries. Dust with flour to keep from sticking together.
Whisk dry ingredients and add to egg mixture stirring well. Fold in strawberries.
Spoon into mini-muffin pan.
Bake at 350 for 15 minutes. Cool on rack. Serve with fresh strawberries and a glass of cold milk!
I love the fresh from school visits with the kiddies! They are bubbling over with the events of the day. I learned about a hot new trend today…Silly bands. On the ride home, Sam removed each band and explained what it was and where he got it! It took me back down memory lane as I recalled some of our childhood fads…go go boots, (my mother never let me get them) tent dresses, CPO jackets, angora wrapped class rings, mini-skirts, bell bottoms, lava lamps and ironed hair (to get it totally straight), just to name a few. What childhood fads do you remember?
Grandma Crocker was right on…the kids were starving!
Strawberry Muffins
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 stick butter, at room temperature
1 c. sugar (I used 1/2 c. stevia)
2 eggs
1 t. pure vanilla extract
1/2 c. buttermilk
3/4 c. dried strawberries, finely chopped & dusted with flour
1/2 c. chopped pecans (omitted them for the kids)
1 t. cinnamon
Directions
Preheat the oven to 350°. Spray mini muffin tims. In a bowl, whisk the flour with the baking powder and salt. In another bowl, beat the softened butter with 1 cup of the sugar (I used 1/2 c. stevia). Mix in the eggs one at a time, beating until fully incorporated between additions. Add the vanilla. Stir in the dry ingredients and the milk. Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated. Bake 15 minutes or until lightly browned and done. Cool on rack.
Looks like your grandsons enjoy Grandma’s baking. I would too. Have never tried dried strawberries but looks like a delicious idea.
Soooooo….what fad do you remember?? It tells my age doesn’t it?!
Hi Jane …quick question for you, you said you use stevia in your muffins. I would also like to try using it for a muffin recipe I’m going to make tomorrow but I’m worried about balancing out the dry vs liquid. I use the stevia liquid drops, do you have any suggestions about balancing out the recipe if I leave out the cup of sugar, I guess I would have reduce the liquid ingredients too? (oil & pumpkin) Will they turn out ok? Thank you
)
I know all about tweaking recipes, I am the worst, however, I don’t have a pat answer for you, although I would reduce the liquid but not by much. After making muffins for many years, I kind of know what the dough should look like. There have been times, when it looks too soupy and I stir in a bit more flour. They may not always be perfect, but they are edible! I am trying to use more stevia. What brand do you use? Are you pleased with it? Thanks for stopping by!
Ok! Thank you…I will try to judge the muffin mixture by eye and hopefully they come out ok. I use the NOW brand of stevia extract, in liquid form, comes with a dropper. I got it from my local health food store and I do like it. Only take a few drops to really sweeten things up. I use to use the packets but kept winding up with a million half empty packets to use.