What do muffins have to do with newborn photography? I have no idea. But you want to make these. They are super quick and easy and if you don’t have a giant family like me, you can freeze half for a busy school morning. They are vegan, sugar free, dairy free, gluten free… I am lying. They are awful for you, and since that isn’t nearly awful enough, lets add a sugary glaze, too!
Yesterday was a very Monday Monday. It was raining, the children of the world seemed less than cooperative. Everyone has a touch of summer vacay cabin fever. I was glad that I had strawberries up my sleeve. The day before I had been shopping and Aldi had strawberries for 25 cents. I bought ten, and we spent the evening making simple, delicious, lovely strawberry jam.
Paired with the muffins, it’s a good, good morning. Here is to hoping that this Tuesday is not Monday-ish!
Strawberry freezer jam:
slice and mash strawberries
Add 1 2/3 cup smashed strawberries to a large bowl. Combine with 2/3 cup sugar and 2 tbsp pectin, stirring for three minutes. Pour into a jar and refrigerate to enjoy immediately or freeze for a little bit of summer on a dreary winter morning.
Now, the muffins.
4 c flour
2 c sugar
1 tbsp plus 1 tsp baking powder
scant tsp salt
combine that all in a bowl, then in a separate bowl mix:
2 c milk
2 large eggs
1 tbsp vanilla
1 stick melted butter
Add wet ingredients to dry, mix well and pour into 24 muffin cups. Bake at a 400 degree preheated over for 12-15 minutes.
One thing us chubby chicks do really well is make unhealthy food even unhealthier, so I also add a simple glaze when they are warm. 1 tbsp butter, 1 c powdered sugar, a drip of vanilla and a drizzle of milk until it comes together.
Slice in half, pour some jam over and thank me later! ❤