Back in June, D and I went strawberry picking. This is the 4th year we have picked at this farm and we now make it a priority to get there and pick a bunch of berries every Spring. This year's haul was almost 20 lbs. We would have picked more but our backs and knees just couldn't take it. Next year we are bringing 2 gallon buckets to sit on like we saw some others doing.
If you follow us on Instagram, you may have seen this photo of the fields that we were picking at.
In addition to freezing a bunch for smoothies, I was perusing Pinterest to see what possible tasty treats we may need to make. So many possibilities but in the end, I decided that these mini muffins were one of the delicious treats treats we needed to make. Plus, doesn't everything taste better when it is mini?
Fresh Strawberry Mini Muffins
Modified from Flavor Mosaic
1 cup white sugar
1/3 cup applesauce
1/3 cup skim milk
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup fresh strawberries, chopped into small pieces
2 tablespoons all-purpose flour
Preheat oven to 350 degrees F.
Spray muffin tins with baking spray.
In a large mixing bowl, add the egg and sugar and mix on low until combined.
Add in vegetable oil, milk, vanilla, continue mixing on low.
Mix 1-1/2 cups flour, salt and baking powder in a bowl.
Slowly add to liquid mixture until combined.
In a small bowl, toss strawberries with 2 tablespoons of flour to coat.
Manually fold in Strawberries into the batter.
Fill mini muffin cups about 1/2 full.
Bake for 12-15 minutes or until done.
These were delicious and the perfect accompaniment to our morning cup of coffee.