Playing With Food

If you know me, you know I love to cook. On Saturdays, I make the grocery list for the week. And one of my favorite things to do is flip through cookbooks, searching feverishly for new recipes to try. We typically try at least 3 new recipes a week. I’m basically running a test kitchen.

I write in my cookbooks. In fact, I write in all my books. In school, one of my favorite teachers became enraged when I borrowed a poetry book and highlighted my favorite lines. What he didn’t realize is that I was merely pointing out the really good parts – to save him and anyone else time in the future. Just read the highlighted areas and you’re good. I was doing everyone a favor! He ultimately gifted the book to me at graduation. R.I.P. Mr. Lyles.  🙁

I like to rate the recipes I try, 1 being something you’d find in a dumpster and 10 being a recipe I’d make for social gatherings and for when I really feel the need to hear someone tell me how amazing I am.

That being said, I promise to only share recipes that I deem to be an 8 or above. And since strawberries peaked much earlier than usual this year, let’s start with a fun one, compliments of the April issue of SL:

Strawberry Lemonade Muffins

Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham


2.5 C Self-Rising Flour – I used Whole Wheat Flour and just made my own self-rising flour by following this recipe

1 & 1/4 C Sugar – divided (I used Splenda sugar blend instead – note the Splenda substitution chart)

1 (8 oz) container sour cream (I used fat free)

1/2 C butter, melted

1 TBS lemon zest… I kind of omitted this step b/c I forgot to get a lemon at the store!

1/4 C fresh lemon juice – I used bottled (don’t judge)

2 large eggs, lightly beaten

1.5 C diced, fresh strawberries

1. Preheat oven to 400 degrees. Combine flour and 1 C of the sugar in a large bowl. Stir together and then make a well in the center.

2. Stir together the sour cream, butter, lemon zest (if you’re cool enough to remember it), lemon juice and eggs. Add to the dry ingredients and stir until moistened. Gently fold in the strawberries. Spoon into a lightly greased muffin tin, then sprinkle the remaining sugar on top.

3. Bake 400 degrees 16-18 minutes OR until the muffins are a golden brown and a wooden pick inserted into the center comes out clean. Cool pans slightly for 1 minute, then remove muffins from pan to wire rack and allow to cool 10 minutes.

I made these last night and had one with dinner, one with breakfast and one with lunch. The recipe makes 15 muffins, which is a rather odd number. My only downside to this recipe is that the strawberries make the muffins soggy in places… But they are not dry and taste great!


Thoughts? I'd love to hear them!