Try as I might, I couldn’t get through all the amazingly delicious strawberries I got from the farm share this week. Not having R. here this week makes eating all the produce a real challenge. So, rather than freeze the strawberries (which always winds up a disappointment), and since it’ll be a few days until we’re ready to make bread again (the yeast is still growing) I decided to make some muffins this morning. I did a quick search for “best muffins ever” and came up with this recipe, then upped the ante by making it vegan (just use soy milk, and leave out the egg altogether.) If I were to do it over again, I would’ve added some cinnamon and just a little vanilla. But it’s muffins galore for me until then!


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1 cup milk
  • 1/4 cup olive oil

  1. Preheat oven to 400 degrees
  2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center, then dump in 1 cup of roughly chopped strawberries (or blueberries, raspberries, raisins, whatever).
  3. Pour milk & oil into well in the flour mixture. Mix as little as possible, aiming only to combine the ingredients gently.
  4. Pour the batter into muffin cups.
  5. Bake for 20-25 minutes.