The farmers’ markets are really blooming and this past weekend, strawberries were the highlight of many of them. The market around the corner from my house was red red red with the gorgeous little berries, and fans were scooping them up by the peck. I brought some home myself, and along with eating them plain, I thought I’d try to make a little baked goodie that showcases the crimson prince. Stone-ground cornmeal isn’t strictly required, but it makes these much better.
Strawberry Corn Muffins
makes 12 muffins
1-1/2 cups stone-ground corn meal
3/4 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/2 cups buttermilk
1 teaspoon vanilla
4 tablespoons butter, melted
1-1/2 cups chopped fresh strawberries, tossed with 1 tablespoon flour
Whisk corn meal, flour, sugar, baking powder, baking soda, & salt together in large bowl. In medium bowl, beat eggs, then whisk in buttermilk and vanilla. Add wet ingredients to the dry ingredients in the large bowl, mix until combined, then mix in butter and strawberries.
Distribute among cups in a greased 12-cup muffin tin and bake in a 425º oven for about 12 minutes. Cool in muffin tin 10 minutes, then remove muffins and cool on cooling rack. The strawberries start to get funky after 2-3 days, so eat these quick.
