Strawberry Shortcake with Vanilla Bean Whipped Cream
The ultimate spring dessert. Or breakfast. Or snack.
Sometimes, you just need a muffin. For us, that turns out to be every Saturday or so. Sometimes both Saturday and Sunday.
Our Saturday this weekend was so full and fun – I’m glad we started the day off right. After these delicious muffins, we went to yoga, shopped, had a great time at the North American Organic Beer Festival and then had some burritos at Boulevard Tacos, which is practically across the street from us, but we had never gone until that day. Which is a shame, because those burritos really hit the spot! And they were like $5. Now we know. I forsee many return visits.
This muffin recipe is nice because it’s very nutty and substantial – sometimes the muffins we make are almost cupcakes. In fact, I’m not really sure what the true difference is – because some muffin recipes call for a ton of sugar. This one just uses honey, and that combined with the ginger and whole wheat flour makes it really tasty and great with coffee.
I made this using Stone-Buhr’s whole wheat flour – you may remember them as my fabulous sponsor from BlogHer Food. Well, I’ve been writing a lot about their all purpose flour, but I’ve been using a lot of the whole wheat in my kitchen at home, too. I find that you can use whole wheat flour in almost all baking situations by subbing half of what is called for in all-purpose flour with whole wheat flour. It just adds a nice flavor, you know?I try to sneak it in when I can!
And, of course, whole wheat has added nutritional value – there’s more iron and fiber, which is really important to get enough of if you are an athlete. These muffins helped us power through yoga Saturday morning, and when we’re pounding the pavement tomorrow, they’ll be helping then too.
I feel like I’ve written this a million times, but you know what’s great about making muffins? There is no mystery! You can do it anytime, just by remembering the two steps that make up the muffin method.
Preheat the oven to 375.
First: Mix the dry things together in a big bowl. In this case, the flours, baking powder, salt, cinnamon, nutmeg and fresh ginger. Use a whisk to mix the sour cream, honey, egg, oil and vanilla together in a smaller, pourable vessel.
Second: add the liquids to the solids and stir ten stirs or fewer, if you can. When you get to 8 or so, add the cranberries and raisins and fold in. It is so important not to overstir! That will cause your muffins to not be as soft.
Spoon into a well-greased muffin tin and bake for 15 minutes exactly. They will look fairly light in color, but since we are working with whole wheat, it is important not to dry them out.
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