Hello from sunny ( or shall I say rainy?) South Carolina!
Despite the spring showers we’re having a wonderful time! Exploring the neighborhoods, feeling the sand between the toes while washed by the cold ocean water. Everything is so colorful, everyone seems so happy! We’ve been looking for this vacation for so long and now we’re taking full advantages of it.
I’ve been a fan of their blog for so long! From the very first time I stumbled upon it I was hooked by the beautiful photos, delicious recipes and beautifully written posts! Kim’s travel posts make me pack a few things and follow her footsteps. (p.s. There’s a cool giveaway going on on their blog right now! )
Please, say “Hello” to Kim!
Everyone loves a vacation, and as our friend Roxana meanders down the East Coast of these United States, Liv and I invite you to come along with us for a quick trip west where we are in the midst of peak strawberry season.
Living a mile from the Carlsbad coastline has its benefits… not only the proximity to our beloved Pacific, but also our temperate weather. Admittedly we do have those frigid days when the temps dip below 60º and those scorchers as the mercury rises close to 85º, but most days in the high 60′s and low 70′s are simply ideal for morning jogs along the beach, daily chores and growing strawberries.
If you have ever driven past Carlsbad on I-5, you have seen some of our local fields, and right now those fields are a flurry of activity with pickers working long hours to harvest the red, ripe berries. Visions of sweetness drift through your mind on exceptionally warm days when the scent of the warm berries wafts into the car as you drive by.
Local Farmer’s Markets are flooded with plump, juicy berries and low prices behoove eager buyers to purchase whole flats of sweetness. Unable to resist, Liv and I brought home our own flat last weekend and our family has spent the last few days eating everything strawberry.
Certain days of the week are our dance rehearsal carpool days, and those are the day that I try to have some sort of healthier snack for my car load of 5 girls to refuel their bodies with as we make our way to the studio. San Diego Strawberry Muffins not only fit the healthier bill, but they also fit the “Could you please make more of these next week??!” bill.
A mixture of flours, including some whole grains, worked as our base combining into a thick batter when combined with protein-rich eggs and yogurt. Over a cup of chopped, ripe berries folded into the batter studded the muffins with bright red strawberry chunks in every bite.
My overflowing bag of muffins lasted almost 5 minutes as we made our way to the studio and my smile broadened with each, “Mrs. K, these muffins totally rock!”, or “Wow! My mom doesn’t make anything this good! Could you send her the recipe?”, or “Mommy, I love you… we need to make these again!”. Did I mention I love my dance girls? They never fail to make me feel appreciated.
And speaking of appreciated… we appreciate San Diego Strawberry Season! Thanks for coming along on our strawberry adventure with us, and spending a bit of your day here on the West Coast.
- 1 cup all-purpose flour
- 3/4 cup whole wheat or spelt flour
- 1/4 cup oat bran
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 large eggs, lightly beaten
- 1/2 cup low fat or fat-free vanilla yogurt
- 1/4 cup vegetable oil
- 1/4 cup milk or milk alternative (we used rice milk)
- 1 tsp vanilla extract
- 1 1/3 cup coarsely chopped fresh strawberries (frozen would work as well)
- raw sugar
- Preheat oven to 375º and spray the cups of a muffin tin with nonstick spray. (Either full size or mini muffins – makes about 12 regular size or 24 mini)
- In a medium bowl combine the flours, oat bran, sugar, salt, baking soda and baking powder. Whisk to combine.
- In a small bowl combine the lightly beaten eggs, yogurt, vegetable oil, milk (or milk alternative), and vanilla extract. Whisk to combine ingredients, and the pour into the dry ingredients.
- With a wooden spoon stir the two mixtures together until just a little flour remains (8-10 good stirs), then add the chopped strawberries, lightly folding them into the batter and being careful not to over-mix.
- Spoon the muffin batter into the prepared tins to about 2/3 full and top with a sprinkle of raw sugar (Liv says, “More sugar is better than less…”).
- Place the muffin tins into the preheated oven and bake 14-17 minutes for full size muffins or about 10 minutes for mini muffins. Keep an eye on the muffins as baking times vary from oven to oven, and remove when muffins are nicely browned and a toothpick inserted into the center of a muffin comes out clean.
Liv Life Note: If your batter is a little too thick for your liking, add a little extra milk when mixing. Alternatively, if it is too think add a little extra flour. Humidity (or lack of) can alter the amount of liquid required.