It was a miracle- Greyson, my youngest, slept in until 9am! That sounds wonderful, right? Well, strangely enough, it threw me off ALL DAY! Rather than waking up refreshed from my extra moments of shut eye, I have been drowsy.
It’s one of those days where I know if I stop for a second, I’m sure to lose my momentum and likely fall asleep. Yay pregnancy, right? Well, we had a good amount of produce in the fridge that was near its spoiling point SO we decided to Have a day of baking! While Grey took his nap, Ada and I used the produce we had to make some goodies. These muffins are some of her favorites and with the leftover batter, we threw some into our doughnut pan to make some doughnuts that we will glaze tomorrow morning for breakfast!
-1 stick of butter softened
-3/4 cup sugar
-1 Large egg
– 2 tsp vanilla
– 1 1/2 cups flour
– 2 tsp baking powder (very important it isn’t old or they wont properly rise)
– 1/2 tsp salt
– 1/2 cup of buttermilk (making in a hurry and have no buttermilk? use 1tbs vinegar or cream of tartar with 1/2 cup of milk- boom buttermilk substitute)
– 1 1/2 cup fresh chopped strawberries, we usually always add more though! We mix about 3/4 into batter and use the rest to top!
Preheat oven to 350
Line your muffin pan with liners, or simply spray with cooking oil
Cream together butter and sugar. Then add in egg and vanilla.
In a separate bowl whisk together flour, salt and baking powder.
While mixer is running slowly add flour a little at a time followed by buttermilk, rotating the two until all mixed in. At this point we scrape the sides of the bowl with a rubber spatula to be sure all of the dry ingredients have been combined.
Now fold in the strawberries. Scoop mixture into liners and top off with berries and bake for about 20 minutes until a toothpick or knife come out clean.
Want to make doughnuts? Follow the same recipe, how easy, right?!