Easy Frozen Strawberry Muffins

This time of year I start to yearn for anything that reminds me of spring. Strawberries come to mind! You can get strawberries now year round in the supermarket. But those are huge, tasteless monstrosities imported from Ecuador. I'd rather not. Fortunately, back in June when the local crop was coming in, we froze a flat of berries. All winter we make strawberry milkshakes on the weekends - 1/2 c frozen berries, 1/2 c vanilla yogurt, 1 T honey and milk to desired consistency - yum!

Here is a fast muffins recipe to make with those little rosy red drops of spring ...

Frozen Strawberry Muffins

2 c frozen strawberries, thawed

2 c whole wheat flour

1 c all purpose flour

2 t baking powder

1 t cinnamon

1/2 t salt

1 stick of butter*, room temperature

1/4 c apple sauce

1 c sugar

2 eggs

1/2 c milk

1 t vanilla

2 T brown sugar (topping)

Preheat oven to 375 F. Sift together in a large bowl whole wheat flour, all purpose flour, baking powder, cinnamon and salt. Mash strawberries in a small bowl and set aside. With a hand mixer, blend butter, apple sauce, sugar, egg, milk and vanilla. Pour wet mixture into the flour mixture and stir until completely combined. Fold in mashed strawberries and any liquid (turns the muffins light pink). Spoon batter into lined muffin tin, filling 3/4's full. Sprinkle a little brown sugar on top of each. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool in tin for 10 minutes, then remove from tin and cool completely. Makes a dozen.

*Use real, unsalted butter. If you have salted butter, then only add 1/4 t salt. Don't use margarine.