Posted in Breakfast, Must Make, Yeast and Quick Breads

Strawberry Basil Cream Muffins

I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze.    

 

  
 Strawberry Basil Cream Muffins

By: Bekie A

Dry:

2 1/4 cups of self-rising flour

3/4 cup raw sugar

1 tsp baking powder

1/2 tsp sea salt

1/2 cup of rolled oats

2 Tbsp of raw sugar for dusting

1 cup of diced strawberries (about 6 large)   

Wet:

2 large eggs beaten 

1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)

1/2 cup of melted ghee or butter

2 tsp of vanilla

1 tsp lemon zest

2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth)  

Directions:

-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries and stir again. 

Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins. 
Glaze:

1/4 cup melted butter

1 cup powdered sugar

2-3 Tbsp of strawberry balsamic

–Stir together until thin. Lattice with a spoon over the top of the cooked muffins.   

   
 

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