Happy Tuesday, everyone!
I recently had the great honor of getting my hands on an advance copy of the new cookbook, Dishing up the Dirt which launches TODAY and I am so excited to share an awesome recipe out of it with you guys. Andrea and her husband are farmers in Parkdale, Oregon, where they run Tumbleweed Farm. Andrea is also an amazing chef and food photographer, and shares her wonderful recipes on her blog. I became so inspired after reading her blog and book that we made the decision to re-join a local CSA program this Spring to complement our own little backyard veggie garden. It’s extremely important to me that our kids grow up knowing where their food comes from and we strive to eat as seasonally and as locally as possible….all this is why I really love Andrea’s cookbook!
It was so hard to pick just one recipe to share with y’all, but I finally settled on her honey roasted strawberry muffins because I have a few little strawberry monsters in this house. 😉 The boys went crazy over these and let’s just say they didn’t last long at all. I ate the last two for breakfast this morning!
I had never roasted strawberries before and now it’s safe to say I am addicted. Roasting the berries in a little olive oil, honey and sea salt brought out SO much more flavor and complexity. These would also be a killer ice cream topping. I couldn’t stop eating them right out of the oven!
The muffins are incredibly wholesome and made with whole wheat flour and rolled oats. Andrea’s original recipe uses almond milk but I used whole milk and they turned out just fine. Just like she said in the book, they are absolutely perfect with a cup of strong black coffee (a lady after my own heart).
Make these muffins and then go out and grab a copy of Andrea's book! The recipes are categorized by the season and the photography is gorgeous. My favorite thing is that at the beginning of each chapter (each season), she writes about how life is at the farm during that particular season. It’s very memoir-like and I found myself staying up late reading, totally immersed in her farm life that is so different than mine.
- 2 cups strawberries quartered
- 2 tsp olive oil
- 2 tbsp runny honey
- 1 pinch salt
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 whole egg lightly beaten
- 1/2 cup almond milk
- 1/4 cup walnut oil
- 1 tsp vanilla extract
- 1/2 cup honey
To roast the berries: Preheat oven to 350 degrees and line a baking sheet with parchment. Toss the strawberries with the 2 tsp olive oil, 2 tbsp runny honey and a pinch of salt. Roast until juicy and reduced in size, about 25 minutes. Remove from the oven and let cool slightly. Measure out 3/4 cup and set that aside for the muffins.
Increase the oven to 400 degrees.
Line a muffin tin with paper liners or generously coat with oil.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk together the egg, milk, oil, vanilla and honey.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Gently fold in the strawberries and stir until they are evenly incorporated.
Spoon the batter into the prepared muffin cups and bake for 18-20 minutes. Let muffin cool for 5 minutes before using a knife to gently remove.