I plan on going for an early bike ride tomorrow morning, so I need something easy for my kids to eat. I found this recipe for Strawberry White Chocolate Muffins from the Glynn House Inn in Ashland, New Hampshire that features fresh strawberries. Luckily I have just enough out front in my garden, but if you don’t have fresh, substitute frozen. You can thaw them quickly by putting them in a colander and running cold water over them.
The below directions are a bit on the sparse side, so don’t forget to slice your strawberries and I’d use about 2/3 a cup white chips. The trick to good muffins is to avoid over-mixing. Fold the dry and wet ingredients together gently. I stop when it still looks not quick completely mixed.
Mix together until fluffy:
¼ pound butter at room temperature
beat in 1 cup sour cream
Combine in a separate bowl:
2-¼ cups all-purpose flour
1 tsp. baking soda
1 ¾ tsp. baking powder
1 tsp. allspice
Gently fold dry ingredients into wet. When half are mixed, add ½ cup chocolate chips, plus diced strawberries for each muffin. Gently finish mixing – do not over mix.
Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done.
Image and recipe credit: Glynn House Inn and BnBfinder.com