Going Local: Like a Bee to...

Note: This post is part of an ongoing report on my efforts to eat locally for the month of May. You can read about my goals, exceptions and guidelines here.

photo courtesy of the20d

When I started the Eat Local Challenge, I knew my baking habit would be problematic, so I exempted baking staples I already had around the house--flour, sugar and such--with the promise that I wouldn't buy more during May. About two weeks in, my more-meager-than-I-thought store of white sugar ran out, yet I could think of no other use for a pint of "one more day and they're gone" softening strawberries than breakfast muffins.

My go-to muffin recipe comes from the Moosewood Restaurant's New Classics cookbook. After a peek in my cupboards, I decided I would do the vegetarian collective restaurant proud by replacing the white sugar in the recipe with local honey (from Martinez Apiaries in Baldwin Park, CA-they sell at the Hollywood Farmers' Market). The muffins were denser and smaller than usual, but the flavor didn't suffer. Packed with ripe strawberries, the mild honey allowed the fruit to shine alone. This emergency substitution may become permanent!

More Moosewood than Moosewood Strawberry Muffins

6 tbsp. butter, at room temperature
1/2 c. honey
1 egg
1/2 c plus 2 tbsp milk
1/2 tsp. vanilla extract
1 pint exceedingly ripe strawberries, chopped
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350. Prepare a 12-cup muffin tin by placing a paper liner in each cup.

In a mixing bowl, cream together the butter and honey until well-mixed. Beat in the egg, then the milk and vanilla; the mixture will look lumpy. With a rubber spatula, fold in the strawberries. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Make a well in the center of the dry ingredients, and add the wet ingredients. Fold together without overmixing. Spoon about 1/3 c. of the batter into each muffin cup.

Bake for 30-35 minutes, until golden. Remove muffins from oven and place on a rack to cool for about 15 minutes. Take out of the tins and cool a bit more before eating.

Erin's Kitchen Index: Cookies, Cakes, Breads and other treats