I recently found myself home with 8 quarts of springtime strawberries. And not just any strawberries, the best strawberries, thanks to the wonderful and generous Three Springs Fruit Farm.
What does one do with enough strawberries to overtake half a fridge?
Most we ate just fresh. There is nothing better than fresh, local springtime strawberries, just as they are. 1.5 quarts were lovingly washed, sliced and sent to be enjoyed by Greg’s PhD committee members. My good vibes for Greg were sent in with those strawberries.
And, I made these muffins. Some of the best muffins that I have ever consumed. Roasted strawberries, ricotta cheese and lime zest, in a muffin, together. They’re heavenly.
They were a bit time consuming, but when I was given a day off of work due to lots of rain, I got to muffin making. And strawberry photographing. I turned on some music, put on my favorite comfy dress, opened the windows for Ivy cat, and made muffins all day long. It was great. And therapeutic.
I highly suggest you make these muffins if you get a chance. They are so, so tasty. Use local strawberries if possible. Take your time, enjoy the process. Enjoy the muffins!
Click here for recipe.