Last weekend, I wanted to use up the random odds and ends of fruits and veggies that were rotting around my house. I love strawberries but hadn't touched an entire clamshell full of them, so I decided to bake them into something because they were starting to look a little sketchy. There was basil in a similar state on the counter, and I remembered that strawberry-basil was kind of "thing" about a year or so ago, so...
Ta-da! Unfortunately, I couldn't find a strawberry basil muffin recipe I was all that impressed with. Wait, why do I say "unfortunately"? I was hoping this particular combination didn't even exist on the Internet yet so I could bake them and exclaim, "Look what I invented!"
Instead, I took this recipe and added basil to it.
Did they turn out as I had dreamed? Well, the batter smelled amazing. My house smelled like ridiculous summer heaven as these cooked. I took tons of pictures and even an Instagram shot, proclaiming this "the most perfect muffin ever baked" BEFORE I EVEN ATE ONE.
You know what? It didn't disappoint. If the basil thing freaks you out, just make these muffins with whatever fruit you want. They'd be great with blueberries, I'm sure. But if you want something a little extra-special... OH. MY. GOODNESS.
Strawberry Basil Muffins
(makes 1 dozen)
1 3/4 cup flour
3/4 cup sugar
1 tsp baking soda
2 eggs
1/2 cup fat-free plain yogurt
1/4 cup butter, melted and cooled
1 tsp vanilla
1 1/4 cup chopped fresh strawberries
Fresh basil, chopped
1. Preheat oven to 375 degrees.
2. Combine all ingredients. Divide equally into muffin liners.
3. Bake until tops start to brown.
These are super-moist, so they keep well in Tupperware for a couple days!
4 comments:
About how much basil should one use? I'm about to put 3 chopped leaves in - hope that'll be good!
That sounds about right. Let me know how they come out!
can you make these muffins and freeze them?
Absolutely! Just seal them well in a freezer bag or Tupperware container.
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