Strawberry Cake Muffins-adapted from Ina Garten).

We “bake/put together” a lot of whole food snack treats. Raw honey, flax, almond meal, chocolate chips that kind of thing. So when we bake a fun recipe like this it’s worth documenting! Here’s my version of the Ina classic.

Our version of Ina’s Coffee Cake Muffins.

ingredients:

12 TBSP butter, unsalted room-temperature

1 1/2 cups sugar

3 large eggs, room temperature

1 1/2 tsp. Pure vanilla extract

8 oz. (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups bread flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 package of strawberries, washed, steamed and chopped

instructions:

Preheat oven to 350°. Pl. 16 paper liners in muffin tins.

In an electric mixer bowl, cream the butter and sugar about five minutes till light and fluffy. With a mixer on low add eggs one at a time, then vanilla, sour cream, and milk.

Then add the flour, baking powder baking soda and salt. Mix minimally, and slowly. Fold in the strawberries with a rubber spatula. Do not over mix.

Skip the batter out into the muffin tins, they will be pretty full, almost a rounded top. Bake in oven for 25 to 30 minutes or until tester comes out clean. ENJOY!!!

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