Robert and I always look forward to May with a special joy, because the farmers’ markets open again. Of course it often takes us a few weeks to get our schedules straight to visit, but when we do, we are rewarded with strawberries.
I bought a bunch, and have been making lots of refrigerator jam to freeze. Nothing like a cup of spring in the middle of January.
We were out of granulated sugar but I can report that powdered sugar works fine–for fridge jam, anyway–and the cornstarch helps it set up even more quickly.
I also made strawberry streusel muffins. I don’t think I baked them quite long enough because they are more gooey on top than crumbly. But if you store them in the fridge and heat them in your toaster oven they are just lovely.
I got the recipe from this source. It says the recipe makes 18 but I got 12 normal-sized muffins. (Could be why I underbaked them slightly.)
- ¼ cup Butter (softened)
- ¾ cup White Sugar
- 1 Egg
- 1½ cups Flour
- 2 tsp Baking Powder
- ½ cup Milk
- 1½ cup Fresh Strawberries (chopped)
- 1 tsp Vanilla Extract
- ½ tsp Salt
- ¼ cup Butter (cold)
- ½ cup Flour
- ¼ cup Brown Sugar
- ¼ cup Sugar
- Preheat over to 375 F.
- Line muffin pan.
- Cream butter and sugar in a mixing bowl.
- Beat in egg and vanilla.
- Combine flour, baking powder, and salt in a separate bowl.
- Slowly add milk and flour mix, alternating between until incorporated in the butter mix.
- Beat until completely combined.
- Add about 2 tbsp of batter to each muffin liner.
- Load up the muffins with strawberries.
- In a mixing bowl, use a pastry cutter to combine crumble ingredients until it is uniform and small pea-sized pieces.
- Sprinkle crumble over the strawberries.
- Bake muffins for 18-20 minutes.
The original recipe says to reduce oven temperature to 350 before baking, but I like a hotter oven for muffins, personally.