Tag Archives: Strawberry

There are many things I enjoy about June in Vermont. Everything is just so green and the flowers are everywhere and the fields are just full of wild strawberries!June in Vermont They may be tiny but they are packed with flavor and make the best strawberry muffins. Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins.Wild Strawberry Muffins

I’ve shared this tradition several times but hey it’s a tradition! My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries. The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up. Wild Strawberries

In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.

We usually enjoy a few and then I freeze the rest to enjoy later this year. This year the strawberries were amazing and in abundance. My husband went out and in just an hour he had picked enough for a double batch of muffins. My mouth is watering as I write this!

My husband loves these muffins so much he will even prepare them for me so all I need to do is mix up the muffin batter. A good deal if you ask me!Wild Strawberry Muffins

This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!muffins, berry, strawberries

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)
1 Tbsp sugar
¼ tsp cinnamon

In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.

Fill greased or paper lined muffin cups two-thirds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.strawberry muffins This recipe makes one dozen muffins. The recipe can easily be doubled and they freeze well. Enjoy!

Wild Strawberry Muffins.

Wild Strawberry Muffins.

Floyd Family Homestead

Several years go a good friend of mine gave me a special Mary Ann Cake Pan. These pans were first introduced in the United States in 1921. The pan is designed to bake light cake shells to hold everything from fresh fruit to rich custards. When the cake is baked it has an inverted well for spooning in lightly sweetened whipped cream or lemon curd and fresh fruit. I decided to make a delicious strawberry rhubarb shortcake.Strawberry Rhubarb Shortcake

First I had to make the cake.

Shortcake Ingredients

2 cups flour
2 tsp baking powder
1 tsp salt
2 sticks of butter, room temperature
1-1/2 cups sugar
4 eggs
2 tsp vanilla extract
1 cup milk

Preheat your oven to 350 degrees. Grease and flour your Mary Ann cake pan. In a small bowl combine the flour, baking powder and salt. Set aside.

Using an electric mixer beat the butter until smooth and creamy. Reduce the speed and gradually add 1 ½ cups of sugar, beat until well blended. Add the eggs one at a time. Beat in the vanilla.

Reduce the speed to low and add the flour mixture alternating with the milk. Blend until there are no lumps of flour left. Carefully pour the batter into the cake pan. Bake at 350 for 40 minutes. Transfer the pan to a wire rack and let cool 15 minutes. Carefully remove the cake and let cool completely, at least an hour.

While the cake is cooling make your strawberry rhubarb sauce.Strawberry Rhubarb Shortcake

Strawberry Rhubarb Sauce

3 Tbsp quick cooking tapioca
4 cups fresh or frozen strawberries
2 cups sliced fresh or frozen rhubarb
¾ cup sugar
1 tsp grated orange peel
1 tsp vanilla extract
¼ tsp cinnamon
¼ tsp salt

In a large sauce pan, combine strawberries, rhubarb sugar, orange peel, vanilla , cinnamon, salt, and tapioca.Bring to a boil then reduce heat and simmer covered for 15-20 minutes or until the strawberries are tender. Stir occasionally while cooking. Transfer to a large bowl and refrigerate.

Rather than pour the Strawberry Rhubarb Sauce into the cake I cut each piece of cake and then topped it with the sauce and a little whipped cream. This way I could freeze the cake we didn’t eat for another time.Strawberry Rhubarb Shortcake

In June we can find an abundance of wild strawberries in our fields.

Vermont, spring, prudent living

Our field

They are tiny but packed with flavor and they make the best strawberry muffins.

recipe box, muffins

Tiny strawberries

Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins. My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries.wild strawberries In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.

We each enjoyed a few and then I froze the rest to enjoy later this year.

muffins, berry, strawberries

Wild Strawberry Spice Muffin

The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up.

This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)

1 Tbsp sugar
¼ tsp cinnamon

muffin ingredientsIn a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.fold in the strawberries

Fill greased or paper lined muffin cups two-thirds full.

batter, muffins

Muffin tin filled 2/3rds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.muffins cooling Makes 1 dozen.strawberry muffin

Enjoy!

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It’s strawberry season, all of a sudden my garden is full of strawberries!

Strawberry Season

Strawberry Season

Nothing better than picking bowls of fresh strawberries to enjoy for breakfast, lunch and dinner! At the same time our fields are full of little tiny wild strawberries.

strawberries, prudent living

Wild Field Strawberries

They may be tiny but they are bursting with flavor. Our pug, used to spend hours combing the fields looking for strawberries to eat. We lost our pug a few years ago but we will always think of her during this time of year.

dogs, pugs

Purtie, our beloved pug.

These tiny little strawberries take a long time to pick but they make the best strawberry muffins. Last week my husband spent an hour picking these tiny berries and I agreed to make a batch of wild strawberry muffins for him.

My husband loves wild strawberries!

My husband loves wild strawberries!

These are the most delicious muffins, I’m sure you could also make them with blueberries or raspberries but using the tiny wild field strawberries is the best.

Tiny wild strawberries!

Tiny wild strawberries!

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)

1 Tbsp sugar
¼ tsp cinnamon

In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.

muffins, recipe box

Gently fold in strawberries

Fill greased or paper lined muffin cups two-thirds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.

Cool in pan for fine minutes.

Cool in pan for fine minutes.

Makes 1 dozen.

Wild Strawberry Muffins.

Wild Strawberry Muffins.

Enjoy!

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