Strawberries Galore!

I went to the farmer's market today and bought 8 packets of strawberries, a flat, for $5. I used 5/8 containers today in a variety of ways. Here's a glimpse of the madness that went on in my kitchen...

Strawberry Yogurt Muffins

Yields 12 muffins
1 1/2 cups white whole wheat flour1/2 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt (optional)2 eggs, lightly beaten1/4 cup nonfat plain yogurt 1/4 cup oil2 teaspoons vanilla1 1/2 cups strawberries, chopped

1. Preheat oven to 350 degrees.  Line or grease 12 muffin cups. 

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Set aside. 

1. In a separate bowl, combine eggs, yogurt, oil and vanilla until blended.  Add to flour mixture and gently mix until combined (Be careful not to over mix).  Gently fold in strawberries.

1. Divide batter evenly between muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let muffins cool in pan for 5 minutes.  Transfer muffins to wire rack and let cool completely.

I made a LOT of muffins!!

 Strawberry Syrup

Ingredients

• 1 cup water

• 1 cup white sugar

• 2 cups quartered strawberries

Directions

1. Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Turned out a bit like jam by the time I took it off the burner. It was so liquidy at first though, I wanted it thicker. I think when I eat it I'll heat it up and serve it on top of the pancakes like a jam/syrup!

 

Strawberry Pancakes

Ingredients

1	tbsp	oil
1 1⁄2	cup	all-purpose flour
1	pinch	salt
1 2⁄3	cup	milk (almond)
3	tsp	Ener-G Egg Replacer
2	tsp	baking soda

Instructions

Heat a little oil in a small frying pan until hot. Sift flour and salt together. Beat in milk, Ener-G Egg Replacer and 1 tablespoon oil until batter is smooth. Pour in batter and fry at medium-low heat until golden brown. Turn & cook second side. Keep warm until served. Use batter immediately. Do not let batter sit or the pancakes will lack volume.

Dinner :)