I ran across a blackberry muffin recipe and did a mental check to see if i had all the ingredients to make some for breakfast the following morning. Well since we’ve been buying fresh strawberries and raspberries from our local farmers market i thought i’d give the recipe a try but using fresh strawberries.
Well the results were GREAT! The muffins were such a hit that my hubby even ate some AND like them – and he is totally NOT baked sugar goods eater *chuckle* So, you want to wow your family with some yummy muffins in the morning? Try the recipe out for yourself.
½ cup butter, softened
1 cup palm sugar
1 cup plain yogurt
1 tsp pure lemon extract
1 cup unbleached, all-purpose flour
1 cup spelt flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cardamom
about 2 cups of fresh berries, i used strawberries and raspberries
Sugar Spiced Topping
3 tsp palm sugar
1 tsp cinnamon
Mix palm sugar and cinnamon together in small bowl.
Preheat a 350° oven. Line muffin pan with muffin tins or thoroughly grease. In a large mixing bowl cream butter and sugar until mixture is fluffy. Add eggs one at a time and mix well after each addition. Next add yogurt and lemon extract and mix until blended.
In a small bowl add all-purpose flour, spelt flour and next four ingredients. Mix and then add 1/2 of flour mix to butter mix. Stir until combined and add remaining flour mixture. Add half of the berries to the mixture and stir gently, careful not to bruise or crush the berries.
Spoon batter into muffin pans until filled. Top with remaining berries being sure that berries are firmly placed in batter. Sprinkle with Sugar Spiced Topping and bake in over for about 20 minutes or until toothpick inserted in middle comes out clean. Serve hot from the oven with freshly made strawberry butter and enjoy!