Strawberry Cinnamon Muffins

One thing that is great about living in California right now is the abundance of strawberries. The other day while at the store I got 4 pounds of strawberries for $3.99. What better way to use them up then to make some muffins!


Strawberry Cinnamon Muffins

(adapted from a Cooking Light recipe)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup plus 3 T vanilla fat-free yogurt
1/4 cup butter, melted
1 large egg, lightly beaten
Cooking spray
2 cups chopped strawberries
1/2 teaspoon ground cinnamon

1. Preheat oven to 375º.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture.

3. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

4. Add chopped strawberries.

5. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon batter into muffin tin. Sprinkle with ground cinnamon.

6. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Strawberry and Rhubarb Cobbler

This is a great recipe inspired by Simply Recipes:

Fruit Mixture:

• 4.5 cups rhubarb stalks (about 1.5 lbs by my estimate) cut into 1 inch pieces (Make sure to trim outside stringy layer of stalks); discard all leaves which are poisonous
• 1.5 cups strawberries, stemmed and sliced
• 1/2 cup sugar (white)
• 2 Tbs of quick cooking tapioca
• 1 tsp grated orange peel

Cobbler Crust:

• 2 Tbs white sugar
• 1 cup all purpose flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter
• 1/4 cup milk (I used skim)
• 1 egg, lightly beater

Preparation:

1. Preheat oven to 350 degrees.

2. In a bowl, mix the rhubarb and the strawberries along with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to one hour.

3. In a medium bowl, combine the 2T of sugar, the flour, baking powder, and salt. Cut the butter in with a fork until the mixture resembles course crumbs.

4. Pour fruit into a 2 quart casserole dish. Drop the batter on the fruit. Bake in a 350 degree oven for 35 minutes until the crust is golden brown.

Serves 6