Strawberry Rosemary Muffins

Strawberry season is in full swing and the grocery stores are loaded with them daily.   I took advantage of a recent sale and stocked up for the week.   My kids love them plain or tossed with sugar or a dollop of whipped cream.  Sometimes I make strawberry scones , jam or strawberry cake.   But since it's SOL testing this week for my fifth grader, I decided to experiment with a Rosemary (you know, the focus and memory wonder herb)  laced muffin for breakfast.  

I love to experiment and this came out marvelous.

Chop the Strawberries and Rosemary as small as your little heart desires. 

My kids don't like anything green,

 so I made the rosemary fine and it practically disappears in the muffin.

I chose buttermilk ( my new favorite muffin ingredient ) for a fluffy, slightly tangy muffin.  I also decided to use sugar free applesauce instead of heavy, unhealthy oil.  

You can also use plain yogurt or any variation.

Use your trusty large cookie scoop and fill greased muffin pan. 

You all know me by now, I use cupcake pans for muffins because muffin pans are too big for little mouths. 

I don't want my muffins to go to waste.

 Maybe I'll make these for Christmas morning. 

I know it's cheesy

 (There is no cheese in these muffins)

Come on! RED...GREEN... I had to go there.

Can you say YUMMY???

See, I told you you can hardly see the Rosemary.  But trust me, you won't be able to fool your tastebuds.

HOLLA!!!!!

Happy strawberry season,

Buttercream

Dina's Memory Muffins

dry ingredients

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

wet ingredients

1 egg, slightly beaten

1 cup of buttermilk (room temp)

1/4 cup of unsweetened applesauce

1 cup diced strawberries

3 tablespoons finely chopped fresh rosemary

1 teaspoon almond extract

Directions

1. Preheat oven to 400 degrees.  Spray muffin pan with baker's joy.
2.  stir together the dry ingredients in a large bowl.  Make a well in the center. In a small bowl, stir together wet ingredients.  Pour into the well in the flour mixture.  Mix lightly until moistend.  It will be lumpy. DO NOT overmix.
3. fold in strawberries and rosemary just until combined.
4. bake for 20 minutes or until golden. 
5. Remove from pan and cool on a wire rack.

Makes about 12 muffins.