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
13 comments:
Hi Erin,
Well done! I love the Moosewood cookbook!
I love the Moosewood cookbook, too. These muffins sound like heaven.
I see that you realy like to cook this type of food, and after preparing somes, I understand why, this food is so delicious.
I liked your post, You have done a great job in your post.
i really love the cookbook...its amazing...:)
You have done a very wonderful job. I am really amazed to see that you have worked so hard on it and it worth it. Your blog is really outstanding.
This is normal to me..As I love making food but the process of my baking is not always perfect... Ridiculous!!
Like to cook this type of food, and after preparing somes, I understand why, this food is so delicious.
Like to cook this type of food, and after preparing somes, I understand why, this food is so delicious.
This was a kind of very necessary thing for me.
It will be some testy recipe .
Just looking at this photo makes me wanna eat my laptop :)). Besides this, your article is very informative and i thank you very much for writing it.
This bee is actually beautiful theme for the people.Expectation is basically a different matter.
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