Strawberry and Poppy Seed Muffins – Glam Radar

by Maria · September 1, 2014

Strawberry and  Poppy Seed Muffins recipe :

An interesting trend has developed in my kitchen the past few months. On Sunday mornings, I find myself awake early with a quiet house. The sun begins to shine in the side door, making the kitchen a welcoming place where I can chop or mix slowly as I awake. Not driven by a clock or a grumbling belly, I am free to experiment, and have been enjoying this peaceful time more and more each week. 

This week was no exception, and while some of my experiments go to the trash, this Sunday’s recipe is going to the top of my favorites list. I started with a thought of banana bread, but with seasonal strawberries and airy ricotta, it morphed it into light, perfectly crumbly and moist muffins. With a sliver of butter, I enjoyed two straight from the oven (mmmm….warm muffins) and later found my husband in the kitchen “sneaking” another one right from the muffin tin. Success indeed.

Strawberry & Poppy Seed Muffins

makes 1 dozen

1 c sugar 3/4 c all-purpose flour

3/4 c whole wheat pastry flour

1 t salt

1 t baking soda

1/2 c butter (1 stick), melted 1/2 c whole-milk ricotta 1 t vanilla 2 eggs, beaten 1 1/2 c chopped fresh strawberries, excess juice drained

1 T poppy seeds

Preheat oven to 350F. Grease a muffin tin, and set aside.

In a large bowl, mix together sugar, flours, salt and baking soda. In a small bowl, mix together butter (allow to cool), ricotta, vanilla and eggs. Stir into flour bowl, mixing well. Gently fold in strawberries and poppy seeds, until just mixed.

Divide batter evenly among muffin tin, and transfer to the oven. Bake 25-30 minutes, until deep golden brown and a toothpick inserted comes out clean.

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