One of the best things about spring is the abundance of fresh, juicy, sweet strawberries. From salads to desserts, to eating them fresh or, one of my favorites, baking them up in a batch of mouth-watering muffins, strawberries are the hit fruit of the season. To make it extra special I add a hint of rose water to tantalize the senses in a way that is sure to bring you pleasure.
When I had my bakery, this was by far the most popular breakfast item among the numerous menu offerings.
Serve one up with a nice square of really good cheese and a cup of rich dark coffee or tea and be transported to your own mini retreat.
Enjoy and do share with a friend!
Floral Essence Strawberry Muffins
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon rose water
1 cup whole milk
1/4 cup heavy whipping cream
2 eggs, slightly beaten
2 sticks unsalted butter, melted
2 cups diced fresh strawberries
1 1/4 cup organic sugar
Preheat oven to 350-degrees. Line muffin tins with cupcake liners or parchment paper. Sift together dry ingredients in a large mixing bowl. Combine eggs, milk, cream and melted butter together and mix until well-combined. Make a well in the center of the flour and pour wet ingredients into well. Add strawberries and sugar and mix until just combined. Spoon batter into lined tin filling each 3/4 full.
Place in oven and bake until done. Muffins are done when they are browned on top and a toothpick inserted in the middle comes out clean.
Yield: 12 muffins