Remember those Blueberry Lemon Muffins I made last week? Well, this time it’s Strawberry Muffins!! I shop through the The Community Co-Op and this time, they had ripe, fresh, sweet strawberries as part of their produce box. I have always loved strawberries and as a kid, we would slice them over vanilla ice cream for a sweet treat. This time… Strawberry Muffins!!
These muffins are not only delicious for breakfast with a good cup of coffee, I also found myself having one for a mid-day snack and even as dessert. I don’t eat dessert often, however the strawberry muffins are not overly sweet at all. Although they do contain sugar, most of the sweetness came from the strawberries themselves. And can I tell you how moist they are? So very moist!! I’ll share the recipe in a moment, however I first need to sing the praises of the Utah Community Co-Op.
I’m for sure I have told you all about this before and if I did and you remember what I said, just skip on down to the recipe and start baking your muffins. If not, here’s the scoop: The Co-Op originally started in 2006 and was supported by Crossroads Urban Center, a busy emergency food resource. It started out as a warehouse operation and began to grow and would deliver boxes of food. In 2012, the Co-Op almost shut it’s doors until a couple stepped in and “rescued it” and now it’s evolved to a point that it not only has market sales at their location, but they deliver food to your door and have pick up spots at almost two dozen active distribution sites. You can read more about them here. If you live in Salt Lake or Utah county, I urge you to sign up and see for yourself how delicious and affordable their food is. There is a link at the top right of the page.
As promised, here is a recipe your whole family will love and if they’re like my husband, beg for more too!