Wednesday, April 16, 2014


It snowed last night.

I know, it was only a dusting here, while some of you got actual inches of accumulation, so I shouldn't complain. But come on. I left Michigan for several reasons, one of the biggest being that I hate the winter. And here it is mid April, and there is frigging snow falling. My body is so confused by this weather that I have springtime allergy sneezes and a wintery cough at the same time. It's sprin-ter. If the weather doesn't perk up soon I'm buying a UV light.

I don't know what to cook. Monday we spent outside in tee shirts, lunching at a park picnic table with fruit, baguettes and fresh cheese. Tuesday was so dark and rainy I made a creamy risotto to warm things up. Today, I baked muffins just to have the oven on and mixed in some strawberries so I can pretend they are in season and it's actually summer. Cold makes me grumpy and lazy, so I didn't feel like pulling out my canisters to mix the usual batter. I had some pancake mix, so I figured that was worth a try. A baking mix is a baking mix is a baking mix, right?

These actually came out incredibly well. They were moist and soft in the center, with a good, lightly crusty muffin top (because there is still such a thing as a good muffin top). They are a little nutty and not too sweet, as well as being incredibly versatile. Mix in any fruit or nut you like, and they would easily be as delicious. The boy ate two for breakfast after he helped me mix them up, which took all of 5 minutes. Win win.

Strawberry Pancake Muffins
2 1/2 cups pancake mix (I love Hodgson Mills Buckwheat Mix)
1/2 cup sugar
1 egg, lightly beaten
2/3 cup milk
1/4 cup vegetable oil
1 cup strawberries, hulled and chopped
raw sugar (optional)

Preheat oven to 375 degrees. Line muffin tin with paper liners.
In a large mixing bowl, mix dry ingredients. In another bowl, whisk wet ingredients together and then fold into dry ingredients until just combined. Fold in strawberries. Scoop batter into lined muffin tins leaving 1/4 inch space from the top. Top with a sprinkling of raw sugar if desired. Bake 15 minutes or until tops are golden.

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