Summary: I have always loved strawberry muffins, but, as with strawberry cake, it's hard to find ones made from scratch. These are! And if you enjoy lavender, it's a lovely addition. I've noted that option below.
Yield: 12 muffins
- 2½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1¼ cup chopped strawberries
- 1 egg, beaten
- ½ cup buttermilk
- ½ teaspoon vanilla
- 6 tablespoons butter, browned
- 2 tablespoons whey (or additional buttermilk)
- 1-2 teaspoons chopped lavender, optional
Preheat oven to 375° Fahrenheit, and grease or line a 12-cup muffin tin.
In a small saucepan set over medium or med-high heat, brown the butter. Then set it aside to cool a bit.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Gently toss in the chopped strawberries and lavender if you're using it.
In a smaller bowl, whisk together the egg, buttermilk, whey (or additional buttermilk) and browned butter.
Pour the wet mixture into the dry and stir gently until just combined. Pour the batter into the prepared muffin cups, and bake 16-17 minutes or until golden brown and set.