Recipe: Strawberry buttermilk muffins

I first tried this recipe on Easter weekend when I had family in town. I made it as a bread. This week, I tried it as a muffin. Both times, I skipped the sweet icing that the original recipe from Sally's Baking Addiction recommends. It's sweet enough with the sugar and strawberries.

1 1/2 cups fresh strawberries, rinsed, dried, chopped. Toss the berries in 1 tablespoon of flour. (I used about two cups of chopped berries).

Preheat your oven to 350 degrees. Spray a bread pan or muffin tins with nonstick spray. If making muffins, you could also use baking cups. When making breads, I lay a piece of parchment paper in the bottom of the pan to prevent the bread from sticking.

Mix the flour, baking soda, salt and cinnamon together. In another bowl, combine the egg, sugars, buttermilk, oil and vanilla. Pour the wet ingredients into the dry ingredients and mix well. Then fold the berries in.

If you're making a loaf of bread, pour it into the pan and bake for 50 minutes to one hour. Use a toothpick or knife to poke the center. If it comes out wet, bake for a few more minutes until it's done all of the way through. The original recipe recommends putting a loose piece of aluminum foil over the loaf after the first 30 minutes in the oven to prevent the bread from getting too dark on top.

If you're making these as muffins, bake in a 350 degree oven for 16 to 18 minutes. Use a toothpick to test the doneness.

It makes one loaf of bread or about 15 muffins.