Every year our fields are full of wild strawberries.

strawberries, prudent living

Wild Field Strawberries

They are tiny but full of flavor.

fruit, wild, berries

Tiny Strawberries

However it takes a lot of time to pick a cup or two, which is generally what you need to make muffins. Our pug, Purtie, used to spend hours grazing eating every little strawberry she could find.

dogs, pugs

Purtie, our beloved pug.

We sure miss her but we are able to find a lot more strawberries this year.  My husband was sweet enough to spend some time and picked me a full cup of strawberries.

strawberries, prudent living, recipes

Cup of prepared berries

In exchange I made him a batch of his favorite muffins. I’m sure they would be wonderful with blueberries or regular strawberries but we just love them made with the 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.

batter, muffins

Muffin tin filled 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. Makes 1 dozen.


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Wild Strawberry Spice Muffin

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2 comments on “Recipe Box: Wild Strawberry Spice Muffins

Rich on July 9, 2015 7:29 pm

Made the wild strawberry spice muffins from the recipe first time…second time…added a little canola oil to the butter, mixed milk and sour cream together, added 1/2 tsp of baking soda and 1/2 tsp of ginger and all spice. Made a crumbly topping of sugar, cinnamon, butter and flour.

It was a little lighter the second go round but had no complaints with either. None leftover.

One of my favorites recently….taste of Maine.

in Augusta

Nancy Wolff on July 10, 2015 12:22 pm

I love the changes especially adding a little ginger to the topping! Last time I made them I was out of milk so I used ¼ cup of sour cream and water to make up the difference, they were delicious very light and fluffy!

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