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Strawberry Muffins

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[As some of you may know, Allie our summer intern makes all of the recipes she shares on our blog. Some of them don’t always work out great and some are fantastic surprises! I asked Allie to try a few recipes with BC fresh strawberries – there is just no comparison to those woody Californian ones, and strawberry season is upon us!  Enjoy. ~Jen]

I was all set to make a tasty Strawberry Shortcake. I arrived home at around 8pm on Thursday night, Farmers Market fresh strawberries in hand. I finished making the Strawberry and Spinach Salad around 9pm, and prepared to start the Shortcake. Distaste struck when I realized I was cake pan-less. I’m not a big cake eater, or maker, and I guess buying cake pans had never really occurred to me when shopping for the kitchen. Knowing I had a busy weekend ahead, I decided to improvise. I quickly headed to my computer and looked for a recipe for which I had all the ingredients.

When I first saw Strawberry Muffins, I was dubious. Well, those don’t sound very good, I thought to myself. But time was ticking on, and I had class in the morning. Trying not to judge a book by its cover, I decided to give them a try.

The results were super great! I was suspicious of them as I put them into the oven; they did not look nearly as good as my Apple Muffins from a month or so ago. I was even unsure when I took them out of the oven, but when my Guinea Pig roommate declared his undying love from them, I decided it was safe to test them out. Delicious! I don’t think I’ve ever been so surprised by the outcome of a recipe. They are super good, super easy to make, and super cost effective (apart from the strawberries, all the ingredients were on hand in my apartment).

Ingredients:

  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup chopped strawberries
Preset oven to 350 degrees.
Get muffins pan ready (either grease or put paper muffin cuts down).
Pour oil,
milk,
and egg in a small bowl.
In a large bowl, mix flour,
salt,
baking powder,
and sugar together.
Cut strawberries into small pieces
Add strawberries to four mixture and stir them in.
Mix in milk mixture and stir everything together.
Put muffin mix into pans.
Bake for 25 minutes.
Enjoy!

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Our market is grateful to operate on the unceded land of the Qayqayt, Kwikwetlem, and other Halkomelem speaking Peoples. We acknowledge that colonialism has made invisible their histories and connections to the land. We acknowledge the incredible gift this land is to our market and BC Agriculture. We commit to the ongoing work of decolonization and allyship.