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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Recipe of the Week - Strawberry Spice Muffins

by Wen Zientek-Sico


These spiced strawberry muffins are fragrant and comforting straight out of the oven. They only take a few minutes to mix up and store very well, making them wonderful for summertime breakfasts for guests, kids on the go, or busy adults.




Strawberry Spice Muffins
Muffins are wonderful breakfast treats that are easy on the hostess and extra special for the guest. Take advantage of fresh strawberries and extra dose of spices to make these luscious muffins. With only ten minutes of active preparation time they are easy and quick enough to make first thing in the morning, and the wonderful scent will wake up your families and guests with a smile on their faces. We freeze the berries for at least an hour, and up to a day or two so that they hold their shape better when mixing and baking, but you can just use fresh chopped berries if you prefer.

Strawberry Spice MuffinsStreusel Topping
2 tablespoons softened butter
1/3 cup brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
Muffins
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 1/3 cups packed brown sugar
2/3 cup butter
1 large egg, beaten
1 cup buttermilk
1 tablespoon pure vanilla extract
1 pint strawberries, chopped and frozen
In a small bowl prepare the streusel topping by mixing the butter until smooth. Add the remaining streusel topping ingredients and mix well to form coarse crumbs. Set aside. Preheat the oven to 375 degrees and grease 18 muffin cups. In a medium bowl whisk together the flour, baking soda, baking powder, nutmeg, cinnamon, and salt. Set the flour mixture aside. Cream together the brown sugar and butter in a large bowl until light and fluffy. Beat in the egg, buttermilk, and vanilla until smooth. Add the flour mixture and stir until partly mixed, and then add the strawberries. Mix until the batter is combined, but still lumpy. Do not overmix. Spoon the batter evenly into the prepared muffin cups, filling the cups 2/3 full. Top evenly with the streusel mixture. Bake for 25-30 minutes or until golden brown and the muffins spring back when touched. Cool in the pan for 10 minutes before removing. Heat warm or at room temperature.

Makes 18 muffins.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes





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