It recently came to my attention that I've been approaching this whole strawberry thing wrong for a good portion of my adult life. Call it something of a culinary epiphany. Each year I dutifully drive to the u-pick, spend the better part of an afternoon plucking perfectly ripe little gems straight from the plant, haul my pounds and pounds of berries back home and proceed to jam and can for what feels like days. Because of this my pantry shelves look mighty impressive, and I always have holiday gifts covered, but I eat shamefully few strawberries during their sadly brief season. As this summer began, I took stock of my still jam-packed (that's a pun, mind you) larder and decided NEVER AGAIN. Too much damn jam and not enough berries in my belly. This year I'm making a change. No more unnecessary self-denial.
Strawberries in/ on/ over all the things until there are no more.
I'm living in the berry-stained moment.
—Slow Club Cookery
1 1/4 cups
whole wheat pastry flour
finely ground sea salt
apple cider vinegar
1 1/2 teaspoons
fresh strawberries, washed, hulled and quartered
fresh lemon juice
unsweetened non dairy milk
canola or other neutral oil
extra sugar for dusting tops of muffins
In This Recipe
Pre heat oven to 350 degrees and line a muffin tin with cupcake liners.
Combine quartered strawberries and balsamic vinegar in a small bow,
stir to coat and set aside.
Whisk together dry ingredients (cornmeal, whole wheat flour, baking powder, baking soda, sea salt, sugar) in a large mixing bowl.
Add non dairy milk, vanilla extract, apple cider vinegar, lemon juice and oil.
Stir until well combined.
Gently fold in balsamic coated strawberries. Do not over mix.
Fill lined muffin tins 2/3 full and dust tops with a pinch of extra sugar.
Bake for 18-20 minutes or until tops are lightly browned
and a tester inserted into center comes out clean.