Yesterday we spent a few hours out at Sweet Berry Farm, having a picnic lunch and picking a bazillion strawberries. Let me tell you, if you live within driving distance of a pick-your-own berry farm, go. Go now (or as soon as the berries are ripe, of course). There is nothing like eating a strawberry fresh off the bush. Fair warning though – you’ll never want to eat those store-bought things again.
We always pick more than we’ll ever eat. Partly because I’m crazy and think we will eat them, and partly because I never can tell just how much a box equals when you’re thinking of those jars of jam you’re planning to tuck away into the pantry or freezer.
Good Morning Muffins
adapted from $5 dinners
makes 1 dozen
1/3 cup sugar
2 eggs
2 tbsp canola oil
2 tbsp applesauce
1 tsp vanilla
1 1/2 cup diced fresh strawberries
1 1/2 tbsp sugar
1 1/2 tsp lemon juice
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Preheat oven to 350 degrees and grease or line muffin pan.
Stir together berries, 1 1/2 tbsp sugar, and lemon juice in a bowl and let sit at least 10 minutes. In another bowl, mix remaining sugar, eggs, oil, applesauce, and vanilla. Using a slotted spoon, remove berries from bowl and add to sugar/egg mixture. Mix well. Add rest of ingredients and mix thoroughly. Fill muffin cups about 2/3 full.
Bake for 15-20 minutes, until golden brown.
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