Strawberries were on sale at Meijer: $1 for 16 oz. I thought about making short cake, to serve with chopped fruit and whipped cream. However, it was the middle of the week and I didn’t think it would be quite right for me and my husband to eat a whole recipe by ourselves.
The other three employees at my workplace are married men with wives that can cook. Every so often I’ll bring something in to share. This especially works well if I bake something that Joel only likes fresh from the oven. So, I decided to look for a recipe that I could use the strawberries to make non-messy individual servings.
Wednesday night I sifted the dry ingredients together and whisked the wet ingredients in a separate container. Thursday was chilly-a perfect morning to turn on the stove to make things cozy. A bit of patience is necessary to let the cornmeal absorb the liquids. You also have to keep in mind that when you fold in the strawberries, they will add moisture.
My batter made enough to fill twelve muffins with leftover for a cereal-bowl-sized cake.
They turned out with slightly golden tops after 25 minutes in the oven. They don’t come clean apart from the paper muffin liners, unless you wait for them to cool completely,though- nothing a fork won’t take care of. Comments at Allrecipes.com said that they maintain their moisture for several days. They’re tasty enough that you might not have any around that long to find out.
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped fresh strawberries
1 cup plain yogurt
1 tablespoon honey
1/4 teaspoon vanilla
1/4 cup butter, melted
1 egg, lightly beaten
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl whisk yogurt, melted butter, and egg together. Stir the dry ingredients into the yogurt mixture. Be patient, allowing time for the cornmeal to absorb the liquids. Fold in strawberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean. Tops should be slightly golden.