Farmers' Market Strawberry Muffins

I love going to the farmers' market downtown on Saturday mornings.  Our city has one that is several blocks long and has so much more than just farmers and produce!  There are coffee shops (hello!), bakeries, hand-crafted goods like yarn goods, wood carvings, handmade glass, jewelry; there is just about something for everyone.  And musicians along the way to keep you entertained.  And the food!  So much to choose from.

This past Saturday, I scored some of the best strawberries!  I bought two quarts, thinking I'd make some freezer jam.  Um....I think I need to buy some more strawberries before I can attempt that - between eating them as I was washing and cutting them up, feeding them to my kids (and husband), and making these absolutely amazing muffins, these berries didn't last very long!

And let me just tell you, farm-fresh strawberries (whether purchased from a farmers' market or at a u-pick field) are SO, SO, SO much better than anything you will ever buy commercially in a store!  They are juicier, more flavorful, packed full of so much goodness, you just may squeal with delight!  They are typically smaller, but much, much better!

I absolutely LOVE this recipe for muffins - it has Greek yogurt (I am a BIG fan) and lots of berries and yumminess inside.  They baked up so beautifully, I actually yelled to my husband to come watch as I took them out of the oven.  Silly, I know...but I was just a proud momma of my fresh strawberry muffins!

 You MUST get you some fresh strawberries, some Greek yogurt, and whip up this recipe.  It made ALMOST two dozen (23 muffins), and my kids and husband loved them as much as I did.  They taste a little like mini strawberry shortcakes....they're delish with a dollop of whipped cream on top!

RECIPE
3 c. all-purpose flour
1 Tbs. baking powder
1 tsp. baking soda
1/4 tsp. salt
10 Tbs butter, softened
1/2 c. sugar
2 eggs
2 tsp vanilla 
2 tsp lemon juice
1 1/2 c. plain Greek yogurt
1 1/2 c. FRESH strawberries, chopped
Raw sugar for topping 

Preheat oven to 400.  Grease or line 24 baking cups (2 muffin tins)

Whisk together flour, baking powder, baking soda and salt.  Set aside.
Cream together butter and sugar until fluffy.  Add eggs, one at a time, and vanilla and lemon juice.  Mix until fully combined.  Add half the yogurt, then half the flour mixture.  Repeat until all is mixed in.  Gently fold in the strawberries.

Divide muffin batter among muffin tins - an ice cream scoop is handy with this!  Sprinkle liberally with raw sugar.

Put in 400 oven and bake for 8 minutes.
REDUCE OVEN HEAT to 350 and bake for 11 more minutes, until just starting to turn golden brown.  Remove from oven and let cool in pan about 10 minutes, then turn out onto cooling rack to cool completely.

Ready to go in the oven!

Baked to perfection!

Banana Oatmeal Muffins (No flour)

These are a perfect on-the-go breakfast option - or, as in my case, really easy to whip up for breakfast when you don't have any cereal, bread or milk, and only 2 eggs left!  Plus, you can whip them up in the blender, saving yourself a pile of dirty bowls.  They are pretty tasty, too - like a little cup of fruity oatmeal that you can eat without the spoon!  

2 super ripe bananas, mushed up
1 c. applesauce
2 eggs  
1/2 c. sugar 
1 1/2 tsp baking powder
1/2 tsp baking soda
2 1/2 c. old fashioned oats

Preheat oven to 400. Line a muffin pan with FOIL liners, or just spray the muffin tins with non-stick spray (paper liners don't work well with this recipe).  I chose to spray my foil liners and they came out perfectly!

Place the bananas, applesauce, eggs and sugar in the blender.  Blend until smooth.  Add in baking powder, soda and oats and blend until mixed thoroughly.  You may have to use your "pulse" button once the oats hit the bottom, but just keep blending until you have a very smooth consistency (will have SOME small lumps).  

Pour directly from the blender right into each cup - you'll be able to fill them at least 3/4 of the way full.  Bake for 20-25 minutes until golden and done all the way through.  

I think these would be really good with some cinnamon chips, or peanut butter chips, or maybe some walnuts and brown sugar on top!  But we ate them as-is and they were perfect.