Strawberry Cardamom Muffins

As I make my cross over from the sad side (thanks for all the sweet comments), I finally put to work some forgotten tools of happiness... brown sugar and butter, berries and spices.

Things I learned... strawberry muffin recipes are few and far between, so sometimes you have to use a blueberry muffin recipe instead... I really need a mortar and pestle for grinding spices, as opposed to the handle of my knife and cutting board (my birthday is May 17th, hint hint!)... you can fashion something akin to whole milk with heavy whipping cream and fat free milk... strawberries make me happy... baking makes me happy.















Strawberry Cardamom Muffins
based on Cinnamon Blueberry Muffins from epicurious

• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
• 1 cup packed light brown sugar
• 1/2 cup whole milk (or in my case, 1/4 c. heavy whipping cream and 1/4 c. fat free milk)
  
• 1 large egg
• 1 teaspoon vanilla extract
  
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fresh cardamom
  
• 1/2 teaspoon salt
• 1 pound strawberries, chopped
  
• Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

Whisk together butter, brown sugar, milk, vanilla and egg in a bowl until combined well. Whisk together flour, baking powder, cardamom, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in strawberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.