Thursday, October 16, 2008
Easy Strawberry Muffins
As I have mentioned before, I am less than an amateur baker. But since I love baked desserts, I have to try to learn baking as well. And because I do not have much confidence yet, I try to look for easy recipes. This is one of them.
The original recipe is for blueberry muffins. Actually, I forgot where I got the recipe from. It has long been tucked inside my to-do folder, so I do not remember. Besides, I have made so many changes, the following recipe does not sound like the original anymore. A courageous (or stupid?) move for someone with not much experience in baking. :)
I substituted the blueberries with strawberries. Because that is what I have in my pantry. No harm there. But I used canned strawberries instead of fresh! The original recipe asked for only 1 teaspoon baking powder for 2 cups of flour. But the instruction on my packet of baking powder says to use 1 teaspoon of baking powder for every cup of flour. Which instruction to follow? I followed the one in the packet. I wanted to make sure my cupcakes turn out fluffy and soft. Then, because I wanted the taste and flavor and scent of cinnamon and nutmeg, I added a generous sprinkling of cinnamon and nutmeg, even when the recipe did not call for it! Are these not harmless tweaks? :)
I was always instructed not to change any recipe in baked goods, because baking requires accuracy. But then, these cupcakes turned out pretty delicious! Pretty in pink, as well!
So, I am sharing these easy to prepare strawberry muffins with the Power of Pink, a Challenge by Jen of the Beantown Baker. October being the National Breast Cancer Awareness Month, we are encouraged prepare dishes that are pink, in order to promote awareness of this disease. We should take a more proactive stand against breast cancer. Because this is a highly preventable and curable form of cancer. Do your own monthly self-examination, go through a mammography annually. Read up. Arm yourself with information regarding the disease, its nature, its prevention and cure. It is not to late to start now!
2 C all-purpose flour
1/3 C sugar
2 t baking powder
1 t baking soda
1/4 t salt
1/4 t cinnamon
1/4 t nutmeg
1 C fresh milk
2 T canola oil
1 large egg, beaten
1 C strawberries (canned)
1. Preheat oven to 400 F. Coat a non-stick 12-Cup large muffin pans with cooking spray or line with muffin cups.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together.
3. In another bowl, combine milk, canola oil and egg.
4. Make a well in the center of the dry ingredients and add the liquid mixture. Stir until just moist. Fold in half of the strawberries. Reserve 12 strawberries for topping.
5. Fill muffin cups 2/3 full, top with a strawberry per muffin and bake 20 minutes until golden. Cool on wire rack.
Is this not an easy recipe? No using of mixer, so one less equipment to clean up. You only need two bowls and a spatula. Sounds like a no-fail recipe, too! Perfect for amateur bakers like me who craves for fragrantly baked sweets sometimes.
This is also my inaugural participation to the Sugar High Fridays, with Dessert First doing her inaugural hosting for this "grande dame of online events for sweet-minded bloggers." This month's theme is perfect : Spices for Your Life. And the spices used in these cupcakes are the two spices I cannot get enough of : Cinammon and Nutmeg! Sugar High Fridays is headed by Jennifer, the Domestic Goddess. Check out the previous Sugar High Fridays round-ups here.