Two recipes herald the onset of strawberry season at our house: strawberry freezer jam and strawberry muffins. The muffin recipe came from a recipe pamphlet I got years ago at a local you-pick berry farm. It’s been a family favorite ever since.
3 3/4 cup flour
2 cups sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup pecans, chopped
2 cups sweetened strawberries, sliced*
1 cup vegetable oil
3 eggs, beaten
1. Heat oven to 375 degrees. In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and nuts. In another bowl, combine strawberries (with their juice), oil, and eggs.
2. Stir strawberry mixture into dry ingredients and stir just until moistened; do NOT over mix because it will affect the texture of the muffins.
3. Fill greased muffin pan or muffin liners 3/4 full and bake for 15-18 minutes or until done. Makes about 2 dozen. These freeze well.
*To sweeten strawberries: Clean, hull, and slice into a bowl. Sprinkle with sugar (a couple of tablespoons for the amount in this recipe) and gently stir. Set aside. The sugar will bring out the juices in the berries.