[As some of you may know, Allie our summer intern makes all of the recipes she shares on our blog. Some of them don’t always work out great and some are fantastic surprises! I asked Allie to try a few recipes with BC fresh strawberries – there is just no comparison to those woody Californian ones, and strawberry season is upon us! Enjoy. ~Jen]
I was all set to make a tasty Strawberry Shortcake. I arrived home at around 8pm on Thursday night, Farmers Market fresh strawberries in hand. I finished making the Strawberry and Spinach Salad around 9pm, and prepared to start the Shortcake. Distaste struck when I realized I was cake pan-less. I’m not a big cake eater, or maker, and I guess buying cake pans had never really occurred to me when shopping for the kitchen. Knowing I had a busy weekend ahead, I decided to improvise. I quickly headed to my computer and looked for a recipe for which I had all the ingredients.
When I first saw Strawberry Muffins, I was dubious. Well, those don’t sound very good, I thought to myself. But time was ticking on, and I had class in the morning. Trying not to judge a book by its cover, I decided to give them a try.
The results were super great! I was suspicious of them as I put them into the oven; they did not look nearly as good as my Apple Muffins from a month or so ago. I was even unsure when I took them out of the oven, but when my Guinea Pig roommate declared his undying love from them, I decided it was safe to test them out. Delicious! I don’t think I’ve ever been so surprised by the outcome of a recipe. They are super good, super easy to make, and super cost effective (apart from the strawberries, all the ingredients were on hand in my apartment).
- 1/4 cup canola oil
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 cup chopped strawberries