Larry and I had the Franklin Co. Fair Board Dinner Dance last night, and it was a good time....but this lady didn't get home and to bed till 1:30 AM...yes I am tired. Glad today is a Sunday and we can rest. Another great day for temperature in Iowa. Looks like colder temperatures this week but we are still in Feb. Enjoy your day if you are living in the Midwest and enjoy this temperatures.
When I was cleaning out the freezer found strawberries so for something different I made muffins. They were very nice, so here is the recipe for
Strawberry Crunch Muffins
Topping:
1/2 cup brown sugar
1/4 cup flour
1/2 cup chopped pecans
1/4 cup oatmeal
3 TBLS. butter, melted
Muffins:
1 1/2 cup all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup milk
1 cup sliced strawberries
1 tsp. lemon zest
For the topping: Combine all of the topping ingredients in one bowl and mix well. Set aside.
For the muffins: Preheat the oven to 350 degrees F. Grease a standard 12 cup muffin pan or line with paper baking cups. Sift the flour, sugar, baking powder, salt and cinnamon into a mixing bowl. In a separate bowl, mix the beaten egg, melted butter, vanilla and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. Pour ( it didn't pour but I dropped them) into the prepared muffin cups, filling them 2/3's full. Sprinkle the topping evenly over the muffins. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 good size muffins, or 18 regular size ones. Taken from the Old Farmer's Garden Fresh Cookbook Almanac
Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty
When I was cleaning out the freezer found strawberries so for something different I made muffins. They were very nice, so here is the recipe for
Strawberry Crunch Muffins
Topping:
1/2 cup brown sugar
1/4 cup flour
1/2 cup chopped pecans
1/4 cup oatmeal
3 TBLS. butter, melted
Muffins:
1 1/2 cup all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1 tsp vanilla extract
1/2 cup milk
1 cup sliced strawberries
1 tsp. lemon zest
For the topping: Combine all of the topping ingredients in one bowl and mix well. Set aside.
For the muffins: Preheat the oven to 350 degrees F. Grease a standard 12 cup muffin pan or line with paper baking cups. Sift the flour, sugar, baking powder, salt and cinnamon into a mixing bowl. In a separate bowl, mix the beaten egg, melted butter, vanilla and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. Pour ( it didn't pour but I dropped them) into the prepared muffin cups, filling them 2/3's full. Sprinkle the topping evenly over the muffins. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 good size muffins, or 18 regular size ones. Taken from the Old Farmer's Garden Fresh Cookbook Almanac
Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty
