Spring really hasn’t come here to Normandy yet. We still have long gray days, and unfortunately a week of rain in store for us starting this Sunday. But at least Saturday looks to be rain-free. Good thing because there is a “chasse aux oeufs” (Easter egg hunt) being organized for the kids in our village and I’m probably the only adult looking forward to it with secret giddy excitement. Some adults stay kids forever, and I guess I am one of them. But although the good sunny spring weather seems to be hundreds of miles away, the fruits from warmer regions are popping up at the markets and at the supermarket. With a strawberry “promo” at just 1 euro the “barquette” I couldn’t resist picking up 3 packages of red cheeky berries. They are usually hit-or-miss, sometimes you can stumble upon strawberries that have absolutely no taste whatsoever. A little afraid that was going to be the case here, I was totally relieved and surprised to find out that my strawberries actually were flavorful and sweet. I had never tried to make strawberry muffins, so that was enough reason to give these Strawberry Ricotta Muffins a go!
Here’s our product line up of the day: 2 cups of strawberries, diced, unsalted butter, eggs, ricotta, chestnut flour, spelt flour, all-purpose flour, raw cane sugar, regular sugar, baking powder, and fermented milk. Yes, fermented milk! It breaks down complex starches since we used spelt flour. If you don’t have a complex starch in your recipe, use regular milk.
Once you’ve got your batter together (see recipe instructions below), mix in the strawberries.
Use muffin cups because stawberry muffins are quite moist and the cups help hold them together. Cut a thin strawberry slice and place on top of all of the batter before placing in the oven at 200C or 395F for 20 minutes. After 20 minutes reduce the heat to 180C or 356F and cook another 25 minutes. The tops should be a deep golden brown. Before your muffins cool, it will be normal for them to be a little wet inside. Wait until they are completely at room temperature before eating.
And here are our happy little Strawberry Ricotta Muffins, photographed on a gray dreary day… so for the moment, these muffins and the chirping birds outside are our reminder that spring must be just around the corner. After all, March comes in like a lion and out like a lamb, and we’ve still got a whole week to go.
And on that note, it’s “gouter” time and little man and I are going to go share the last one, (if he’ll let me!)