never enough strawberries...

I am not a true baker. Baking requires chemestry -- there's a reason I majored in Creative Writing. This is why I cook instead, and use recipes for baking (I fiddle with them a little, but not the main ingredients). However, Sunday morning I could not find a strawberry muffin recipe that I was satisfied with, so I decided to make my up my own. Decidedly tasty!

Strawberry Sour Cream Loaf with Strawberry Butter

• 1 egg


• 1/2 cup milk


• 1/2 cup sugar


• 1/4 brown sugar, packed


• 2 tbs canola oil


• 1/4 cup sour cream


• 1 3/4 flour, plus 2 tsp flour, separated


• 2 tsp baking powder


• 1/2 tsp salt


• 1 1/2 cup strawberries, chopped


• 1tbp vanilla


• cinnamon

Preheat oven to 375 degrees. Chop strawberries and set aside. Beat egg, milk, sour cream, oil, and vanilla together. Add sugars and cream (although doesn't exactly cream, just my way of adding). In a separate bowl add the dry ingredients, minus the 2 tsp of flour. Add those to your chopped strawberries and coat. Add the dry ingredients to the wet a little at a time until fully incorporated. Add strawberries, mix and fill a 9/5 loaf pan or make muffins with it. My loaf took about 45 minutes, but was delicious! I have a cheap silicone loaf pan that works terrible, so watch yours; you may not need to cook as long as I did.

For the strawberry butter:

• 3 strawberries


• 1 stick room temperature butter


• 1 tbs brown sugar

puree all in a food processor, spread on strawberry loaf or a bagel or toast.

Enjoy!