Recipe: Local strawberry muffins

Try this recipe for a healthier muffin using fresh local strawberries that you can pick up at local farms and markets, including the Carrboro Farmers' Market, which holds a Strawberry Jamboree on Saturday.

Posted 12:45 a.m. May 4, 2012 — Updated 12:45 a.m. May 4, 2012

Sarah Lindenfeld Hall

The Carrboro Farmers' Market will hold its first Strawberry Jamboree on Saturday. They sent over this yummy recipe for strawberry muffins provided by Tarheel Foodie. It's a healthier muffin that might be perfect for that Mother's Day breakfast or brunch.

The Jamboree begins at 7:30 a.m. and features a visit from local chef and author Sheri Castle, who will whip up some special strawberry recipes. There will be lots of things to try and information on different topics, including how to make your own strawberry jam.

Local Strawberry Muffins

Recipe by Tarheel Foodie

Sift together:

1 3/4 cup all purpose flour

1/2 teaspoon salt (Himalayan)

2 tablespoons cane sugar

1 teaspoon baking soda

1/4 teaspoon nutmeg

1/4 teaspoon Ceylon cinnamon (on the mild side)

Mix together until creamy

2 eggs (regular but not extra large)

1/3 cup cane sugar

1/3 cup coconut sugar (with or without vanilla) (see editor's note)

1/2 cup greek non-fat yogurt

1/2 cup strawberry jam

1/2 cup fresh or frozen strawberries including any juice

2 tablespoons melted butter

2 tablespoons coconut oil - liquid temperature

1 teaspoon vanilla extract

Then mix the dry ingredients into the wet on medium speed about 1/3 at a time. Increase to medium high and blend for 15-30 seconds and scrape down the sides and hand blend in any remaining flour mixture. The batter should be the consistency of a cake batter. If it's too thick add some more strawberry juice until it is thinner. The batter should drop off of a tablespoon pretty easily.

Use butter or coconut oil to coat the muffin tin cups. Fill the muffin tins 3/4 of the way full.

Bake at 375 for 11-13 minutes until they are set on the top but not browned. Let them sit a couple of minutes before gently pulling them out of the tins. Don't wait until they are totally cool or they will stick too much.

(Editor's Note: Coconut sugar, a traditional sugar made from the cut flower buds of coconuts, is considered a healthier sugar than regular white sugar. You could substitute 1/3 cup of regular sugar instead).

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