I really wish I could come up with an explanation. However, besides coincidence, I can’t think of any reason why I bake with strawberry AGAIN!!! This time is these strawberry cornmeal mini muffins.
Probably because Ethan was crazy picking strawberries and put them right in his mouth at my mom-in-law’s back yard. And we’ve realized all he wants to eat now is strawberry. Usually I act real quick responding his interest to eat, because it won’t last. And naturally we let him eat a lot of fresh strawberries and baked good with them!
Ingredients (24 mini muffins):
1/2 cup cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil
1/2 cup milk
3/4 cup chopped strawberries
Preheat oven to 350F. Grease mini muffin tin or line with muffin liners.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
Add beaten egg, oil and milk. Stir until just combined.
Reserve some strawberries for garnish on top. Gently fold in remaining strawberries in the batter.
Spoon batter into the muffin tin. Garnish with a few berries on top. Bake for 12 to 15 minutes until lightly golden on top.