Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

In honor of Spring I’m offering you a darling Strawberry Poppy Seed Muffin recipe. When I think of Spring strawberries aren’t far behind. The first jewels of the season always seem to be the best: super sweet and juicy, with the deepest shades of red and minus imperfections. Maybe it’s the anticipation…but for whatever reason by time June rolls around they don’t taste or look the same to me.

These are simple, sweet and scrumptious with a medley of strawberry puree and poppy seeds swirled throughout. Sour cream in the batter gives them a soft and tender crumb. I love how the poppy seeds show through the glaze to speckle the tops with black and pink dots. They are one of the quickest, easiest muffins I have ever made, well worth the little bit of effort they take. And they have one of the most delicious scents. The smell alone will drive your taste buds mad.

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins
(adapted from The Muffin Cookbook)(Makes 12)
16 ounces Strawberries (approximately 1 + 1/3 cups pureed)
1 Egg
1/2 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Non-fat Greek Yogurt
2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour
1 + 1/2 tablespoons Poppy Seeds
2 teaspoons Baking Powder
1/2 teaspoon Salt
For Strawberry Glaze:
1 tablespoon of Strawberry puree
1 tablespoon of Sour Cream or Non-fat Greek Yogurt
Dash of Vanilla
1-2 cups Confectioners’ Sugar
1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
2. Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.
3. In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.
4. In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.
5. Spoon evenly into cups. Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.
6. To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl. Add confectioners’ sugar and whisk. Make the glaze as thick or as thin as you like by adding additional sugar. Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off. Let set 20 minutes and dip tops again.

Strawberry Poppy Seed Muffins

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Gingerbread Pancakes

Gingerbread Pancakes

Two favorite classics collide in this delicious gingerbread pancake recipe. Gingerbread isn’t just for Christmas anymore. Not when you love it as much as I do. Their perfectly comforting for any cold winter morning when you need something extra special to start your day. The whole wheat flour is a wonderful backdrop for the warm spices, brown sugar and molasses without being overly heavy. A sprinkling of lemon peel brightens everything right up. Chocolate chips are optional; and are sure to be a hit with kids. I imagine they’d make a charming Valentine’s Day breakfast; especially with a big dollop of whip cream and some super sweet heart sprinkles.

Gingerbread Pancakes

Gingerbread Pancakes
(Makes 10 4-inch pancakes)
3/4 cup Whole Wheat Flour
1/2 cup All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 + 1/2 teaspoon Ginger
3/4 teaspoon Cloves
1 tablespoon Brown Sugar
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1 + 1/3 cup Milk*
1 tablespoon Molasses
3 tablespoons Canola Oil
1 Egg, slightly beaten
lemon peel, fresh grated
butter or margarine
100% Maple Syrup
Mini Chocolate Chips, optional, for mixing in, dotting over the tops or serving with
Whip Cream, optional
1. In a large bowl whisk together all the dry ingredients. In a medium bowl whisk together the milk and molasses until combined well.
2. Add the milk, oil, and egg to the dry ingredients. And 1/2 cup chocolate chips if desired. Stir until flour is just moistened. Let batter sit for 10 minutes.
3. Preheat a large skillet on medium-low heat. Add a small pat of butter and coat pan. Pour batter by scant 1/4 cups onto skillet, making a few at a time. (Dot chocolate chips over top if desired). Cook until tops get bubbly and edges start to look dry. Flip and cook the other side until golden.
4. Repeat until all the batter is used, greasing the skillet with butter each time. Serve with lemon peel sprinkled over top, additional butter, maple syrup, and whipped cream.
*Add more milk for a thinner pancake.

Gingerbread Pancakes

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Gingerbread Pancakes

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

I baked cinnamon rolls from scratch for the very first time over the holidays, something I have been wanting to do for a very long time. I used Alton Brown’s ‘overnight’ recipe that calls for preparing them the day before and baking them off in the morning. I loved the comforting feeling upon waking up and having them there waiting for me to pop into the oven. Such convenience. And then to have the entire house fill with that welcoming smell of cinnamon dough was blissful.

But in all honesty I wasn’t ‘wowed’ by them the way I wanted to be. The roll itself was kind of bland – even after I had doctored it up by adding Cinnamon right into the raw dough. If you know me – you know I have a hard time following a recipe exactly as written. I also added chopped walnuts to the filling which was a delicious touch and doubled the icing recipe also adding more cinnamon (because you can never have too much of a good thing) and a dash of vanilla.

I was looking for something extra special; something to impress; and these failed to do that for me. Don’t get me wrong I wouldn’t refuse one if offered. They weren’t terrible tasting or anything, but I won’t make them again. They did solicit “oohs” and “mmms” from family members. And I’m happy because I can finally cross them off that long ‘to do’ list of mine…

Overnight Cinnamon Rolls

My changes:
-Add one teaspoon of Cinnamon to the dough at the beginning along with the butter and eggs.
-Sprinkle a cup of chopped walnuts over the cinnamon filling before rolling up.
-Add a 1/2 teaspoon of cinnamon and a dash of vanilla to the icing. Double the icing recipe if you like a lot like I do!

Overnight Cinnamon Rolls

Blueberry Ricotta Crepes

Something Borrowed, Something Blue…Blogger Secret Ingredient

Heather of girlichef has passed the BSI (Blogger Secret Ingredient) torch on to me this week. I’m excited because this couldn’t have come at a better time. My favorite fruit is in season right now! Something borrowed something blue. . . berries! Sweet, plump, juicy blueberries. The super fruit. I could eat them for breakfast, lunch, dinner and all the moments in between…. 

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