Strawberry Muffins

Looking for something to do with your aging strawberries?
Here's the solution:
Strawberry Oatmeal Muffins

adapted from www.healthyfoodforliving.com
Ingredients:

• 1 1/4 cups whole wheat or white whole wheat flour
• 1 1/4 cups rolled or quick cooking oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 cup strawberry puree  (make with immersion blender)
• 1/2 cup low-fat buttermilk or yogurt
• 1/4 cup strawberry jam or other liquid sweetener (agave, honey, pure maple syrup, etc.)
• 2 Tbsp canola oil
• 1 tsp pure vanilla extract
• 1 large egg
• 1 cup hulled & diced strawberries (optional)

Directions:

1. Preheat oven to 350 degrees F & spray 12 muffin tins
2. Combine the dry ingredients (through cinnamon)
3. Whisk or immersion blend wet ingredients
4. Combine wet & dry ingredients, stirring gently until just moistened.
5. Gently fold in the diced strawberries if using
6. Spoon batter into prepared muffin pan.
7. Bake for 20 minutes or until a toothpick comes out clean.

Meyer Lemon Poppy Seed Waffles

Winter in Chico means lots of Meyer lemons. Many people have trees that are heavy with fruit right now and we are lucky to be the recipient of these tangy sweet citrus jewels. Meyer lemons are thought to be a cross between a Eureka lemon and a mandarin orange and have a very distinctive smell. Ali says they remind her of visiting Grs. Marie & Bill. We had a tree when I was growing up and the fruit lasts on the tree all year and makes delicious lemon aid in the summer.

Lemon poppy seed is not a new combination, but I was pleased with the results when I incorporated the tried & true flavor combination into waffles.

Lemon Poppy Seed Whole Wheat Waffles with Blueberry Syrup

Juice and grated rind of one Meyer lemon (reserve a quarter of both juice & rind)

1 extra large egg separated

4 T butter

7 fluid ounces milk

1 cup whole wheat flour

¼ cup poppy seeds

1 scant tsp baking powder

¼ tsp baking soda

¼ tsp salt

Grate the rind of one Meyer lemon. Juice the lemon, set a quarter of the juice & rind aside for use in syrup.

Separate the egg and beat the white to form stiff but not dry peaks.

Melt butter in separate small bowl or 2 cup glass measuring cup, add milk and warm in microwave. (Melting butter & warming milk can be done on the stove.)

Using hand mixer, beat egg yolk into butter & milk. Gradually add lemon juice as you continue to beat. This seems to keep milk mixture from curdling.

In medium bowl, stir together dry ingredients and grated lemon peel. Add milk mixture and stir to just blend. Fold in egg white. Cook on heated waffle iron.

Serve with blueberry syrup and plain yogurt if desired.

Blueberry Syrup

1 ½ cup frozen or fresh blueberries

½ cup sugar

A quarter of the juice & rind reserved from the waffle recipe

Mix all ingredients in a small saucepan and heat gradually to boiling, stirring to dissolve sugar. Turn to simmer and cook for about 10 minutes. Syrup will be runny.