perfectly splendid: mini strawberry muffins

This morning I woke up hungry and wanting to bake something. Here's a recipe for strawberry donut-y muffin-y somethings.

What you need

(scroll down a bit for glaze ingredients)

1 cup flour
1/3 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup milk
1 egg
1 tbsp melted butter
1 tbsp maple syrup
12 Strawberries (10 if they're bigger)
2 tbsp strawberry jam

Preheat oven and grease pan

Preheat to 425. Grease a mini cupcake pan with cooking oil or butter. You can use cupcake papers if you want, but I think they look better without.

Puree the strawberries

I used frozen strawberries, but fresh ones will work just as well, if not better. cut each berry into fourths and put them in the blender. you should end up with something like a watery smoothie.

Combine dry ingredients

whisk together, by hand or with an electric mixer.

Add wet ingredients

using a spoon or your fingers, make a little well in the center of the dry ingredients.

pour the milk, butter, maple syrup, and egg in the well. Mix this until you have a sort of sticky, watery dough.

Add the jam and strawberry puree

I put the jam in the bowl of puree and mixed a little first, to make this step easier.

add about half, mix well, then add the other half and finish mixing

you should end up with almost a yogurt consistency. It should be wet, but not too runny

Put the dough/batter in a large bag

I used a normal gallon sized Ziploc, but any sort of freezer bag or pastry bag will do. cut off the tip on one corner, about an inch or two wide.

Fill the pan

squeeze the batter out of the bag and fill almost to the top.

Bake for 9-12 minutes

don't take them out until you can stick in a toothpick and remove it cleanly. When you take them out of the oven, let them cool for a minute and use a fork to take them out.