hi everyone! lesley here. i am thrilled to be sharing my first recipe with you guys today. i’ve had a love affair with seed factory since i was pregnant with my oldest daughter, matilda. i then went on to work at both sprout and seed factory and i now have the pleasure of being a contributor to this lovely blog. thank you for having me! today i am sharing a recipe from at the farmers’ market with kids. i adapted the recipe only slightly to make it gluten-free. i’ll also include the original ingredients in parenthesis.
makes one dozen
– 1 cup strawberries, stemmed, hulled, and sliced
– 1 cup + 1 T pamela’s gluten-free baking mix (or 1 cup all purpose flour, 1/2 t salt, 1 T baking powder)
– 1/2 cup coconut palm sugar (or granulated), plus 1 T for topping
– 2 eggs
– 1 1/4 cup buttermilk
– 2 T melted butter
step one: preheat oven to 350 and line 12 standard muffin cups with paper liners.step two: slice strawberries.
step three: in a medium bowl, combine dry ingredients. stir to mix.
step four: in a large bowl mix together eggs and buttermilk.
step six: gently fold in the flour mixture one third at a time, careful not to overmix. gently fold in melted butter and strawberries. step seven: fill lined muffin cups to 1/2 in from top and sprinkle remaining sugar. bake for 20-25 minutes until a toothpick inserted in the center comes out clean. cool on wire rack for 10 min.
kids will love to help make these. you can have them rinse the strawberries (and slice them when they get a little bit older), place the liners in the muffin tin, measure the ingredients and mix the batter, and spoon the mixture into the muffin cups.
so happy to have lesley and her crew here – we are going to try these for sunday breakfast this weekend.
it doesn’t hurt that strawberries are so sweet & tart right now and showing up at the local farmer’s markets.
ps. we hear the freedom farmer’s market at the carter center is a fun one on saturday mornings!