Happy Sunday! I hope that everyone is having a relaxing weekend, while the weather is still a bit finicky here in New York, I am still in complete spring mode. I am happy because berry season has begun - my favorite fruit season. It begins with strawberries and then leads into raspberries and blueberries. To warmly welcome this fruitful season, I thought I would share a recipe that I recently whipped up for Whole Wheat Strawberry Muffins that I served at brunch last weekend. I rarely eat muffins, but when I do, I prefer them to be healthy, while not sacrificing flavor. These muffins proved to be moist and fluffy, while the sweet strawberries added a burst of natural sweetness.
A Few Things: I always like to taste the fruit that I am baking with, especially if it is seasonal - the sweetness of the strawberries allowed for me to add a little less sugar into the batter. In order to finish the muffins off, I decided to roll the tops in melted butter and then I combined cinnamon and sugar and rolled them into the mixture before serving. You could definitely substitute strawberries for blueberries, peaches, rhubarb, or raspberries and I am sure the outcome would be just as delicious.