Strawberries are one of my favorite fruits of the summer. Of course they are wonderful on their own or adorning a simple bowl of cereal. But, I also love incorporating them in different meals- salads, smoothies, and now MUFFINS. I’ve always made blueberry muffins but I wondered why I never tried strawberries. They are just as sweet and delicious and it’s the perfect time because they have just started to be in season!
For this recipe, I did not want to bake a sweet muffin. Since the strawberries are sweet enough, I wanted a bit of a savory and sweet mixture. If you prefer a sweeter muffin, feel free to add more sugar to the mix. I also added sweet potato puree as an alternative to more butter. Whenever I see the chance of adding the puree I do, because it lessens the calories and the sweet potato is barely noticed.
Buttermilk Strawberry Muffins
1 cup & 1/2 of freshly diced strawberries
1 teaspoon of lemon zest
1 & 1/2 cups of all purpose flour (king’s arthur preferred)
1 cup of whole wheat flour
2 teaspoons baking powder
1/2 teaspoon of salt
3/4 cup of sugar (whatever sugar you prefer)
2 eggs, beaten
1 1/3 cups buttermilk
1/2 teaspoon cardamom
1 1/2 teaspoons of vanilla extract
4 tablespoons of butter, melted
3 tablespoons of sweet potato, puree
Preheat oven to 375. Mix dry ingredients in one bowl and wet ingredients in a second bowl. Then gradually add the dry ingredients to the wet bowl. Then add the strawberries w/ the orange zest. Make sure to mix thorughly so the strawberries aren’t in one spot. Bake in the oven for about 15 – 20 minutes or until a toothpick comes back clean.
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