INGREDIENTS

INSTRUCTIONS

The Cook and Kitchen Staff are off to the berry patch to offer you
some of the best recipes featuring strawberries, raspberries,
blueberries, and more. We consider this collection to be 'Berry
Necessary' to your summertime cooking, so get ready for some tasty
fruit-filled days to come.  Today's recipe features the delectable
strawberry that's coming into  its natural season in the northern
hemisphere, right now. What do you  look for when buying strawberries?
The best strawberries are the ones  you pick yourself or buy from your
local strawberry fields and  farmer's markets. Farm-fresh strawberries
are just hours old with  little or no handling or traveling.  If your
prefer a trip to the grocer over a trek through the strawberry  patch,
look for berries that are plump, bright red, and fully ripe.  Caps
should be attached, green, and fresh-looking, not wilted. The  size of
the strawberry is not important! All strawberries, large and  small,
are equally sweet and juicy by nature.  Pre-heat oven to 400-F degrees.
Prepare muffin tins by lightly  greasing, spraying with non-stick
vegetable oil, or lining with paper.  Thoroughly rinse the fruit and
remove the stems. Slice the  strawberries and place them in a measuring
cup until you have about 1  cup of prepared fruit.  In a small bowl,
combine strawberry slices, 1/3 cup sugar, cinnamon,  and nutmeg until
blended. Set aside.  In a large mixing bowl sift together the flour, 1
1/2 sugar, baking  powder, and salt. Set aside.  In a small mixing bowl
lightly whisk eggs. Add milk and melted butter  and thoroughly combine
with the whisk. Then, with as few strokes as  possible, blend the milk,
butter, and egg mixture with the flour,  sugar, baking powder, and salt
in the large mixing bowl.  Lightly fold in the strawberries and almonds
and spoon batter into  each muffin well, until each is about two-thirds
full.  Bake for 20 to 25 minutes or until browned and a toothpick or
knife  comes cleanly out of the center of a test muffin. Remove muffins
from  the pan immediately and cool on a wire rack. Repeat the process
with  remaining batter. Store in an airtight container or wrap to
freeze  for up to 30 days. Posted to dailyrecipe@recipe-a-day.com by
Recipe-a-Day <recipe-a-day@bignetwork.com> on Jun 6, 1998

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 120
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 23.4mg
Sodium: 145.3mg
Potassium: 50.4mg
Carbohydrates: 19.5g
Fiber: <1g
Sugar: 11.2g
Protein: 2.3g