These pictures are from exactly a year ago. My daughter had just turned 2 and we went berry picking. It is nearing the end of strawberry season, and we are enjoying doing the same activity this year. My sweet girl sure has grown in the last year.
Now this year, she is bigger and much more efficiant at berry picking. We always have a great time getting outside and enjoying the sun and the fresh berries. And this year, my youngest daughter was able to get in on the action.
Little N is a pro at finding the red berries. However, she eats them before they make it in her bucket. Good thing they don’t weigh my girls on the way in and the way out. They both end up with a few berries as a snack.
This year we made really yummy muffins for V to share with her preschool class. They were a hit and I will make them every year when it is berry season.
1 1/2 cup chopped strawberries
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup soft butter
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
- In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, then stir in the vanilla. Combine the flour, baking soda, salt, nutmeg, and cinnamon; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack
Recipe adapted from allrecipes.com