STRAWBERRY-LEMON STREUSEL MUFFINS
Source of Recipe
Chicago News Paper
Recipe Introduction
Long Grove Unearths Crop of Berry Treats! Long Grove, a charming turn-of-the-century town (1 hour's drive northwest of the Loop) host's it's Strawberry Fest. The entire town is devoted to strawberries, from the dish towels sold in housewares shops to the banners on the street to the T-shirts and friendly storekeepers wear! This recipe is from the Farmside Bakery. Chicago Sun Times Newspaper Clipping, June, 1993.
List of Ingredients
1 1/2 cups flour
1/2 cup sugar
2 tsps. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1/2 cup butter or margarine, melted
1 1/2 cups fresh strawberries, cut into small dice
1 cup grated raw apple
1 cup grated lemon rind
Recipe
Combine flour, sugar, powder, cinnamon and salt in a large bowl. In a small bowl, combine egg and melted butter. Pour egg mixture into flour mixture, stirring only until blended. Fold in strawberries, grated apple and lemon rind.
Grease muffin tins or line with paper muffin cups. Spoon in batter, filling cups two-thirds full. Sprinkle with streusel topping. Bake in a pre-heated 350 degree oven for 20 to 25 minutes, or until tops spring back when gently touched. Drizzle glaze over warm muffins. Makes 15 muffins
STREUSEL TOPPING
1/2 cup chopped pecans
1/2 cup dark brown sugar
1/4 cup flour
1 tsp. cinnamon
1 tsp. grated lemon rind
2 tbsps. melted butter
In a bowl combine pecans, brown sugar, flour, cinnamon and lemon rind. Stir in melted butter until mixture forms crumbs.
STRAWBERRY GLAZE
1/2 cup powdered sugar
1-2 tbsps. pureed fresh strawberries
Combine ingredients in a small bowl until smooth.
|
|
member logon
