These are good. These are, serve to two college friends you haven’t seen in a very long time good. Last weekend, on Saturday I was busy the entire day prepping for a 12-hour photo/video shoot on Monday. Sunday guests were coming. Oh dear.
The night before I had no clue of what I could serve and hadn’t done any shopping. I reluctantly settled on a copout bagel and cream cheese run, planning to make some eggs as well.
A quick internet search revealed this recipe from one of my favorite talented food bloggers. I tweaked the recipe a bit using whole wheat flour, brown sugar and attempted to be a bit fancy for guests by sprinkling homemade basil sugar on top.
The result was a perfect little homemade touch to a meal I had no time to make from scratch. The basil adds a nice herby flavor providing balance for the tangy strawberries all wrapped in whole wheat sweetness.
Makes 1 dozen.
Ingredients:
- 2 cups flour (whole wheat or all-purpose)
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup olive oil (I used basil infused olive oil)
- 1 large egg
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 cup chopped strawberries/ fresh or frozen*
- 1 tbsp chopped fresh basil
- 1/3 cup basil sugar
*If you use frozen, make sure you defrost them and strain out the excess liquid before adding them to the batter.Instructions:
- Preheat oven to 350ºF.
- Grease a 12 cup muffin tin.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the milk, olive oil, egg, brown sugar, and vanilla.
- Mix in by hand the dry ingredients just until the batter comes together. Add the strawberries and basil.
- Divide the batter evenly among the 12 cups in a muffin tin.
- Sprinkle the basil sugar on top.
- Bake for 20 minutes or until a knife inserted comes out clean.
- Transfer to a wire rack, to cool. Lovely if served slightly warm.
Ingredients:
- 1 cup white granulated sugar
- 1/3 cup chopped fresh basil washed and dried thoroughly.
Directions:
- In a jar alternately layer the sugar and basil until the jar is full.
- Tightly seal with lid and store in a cool dark place. The sugar should be ready to use in 3 days.
2 comments
Love my muffins and these are beyond any taste combo imagined – basil and strawberries! Wow…
A perfect tasting treat to top off a wonderful visit 🙂