{"id":4316,"date":"2014-03-04T05:59:45","date_gmt":"2014-03-04T13:59:45","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=4316"},"modified":"2017-02-23T14:12:44","modified_gmt":"2017-02-23T22:12:44","slug":"strawberry-cornbread-muffins","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/strawberry-cornbread-muffins\/","title":{"rendered":"Strawberry Cornbread Muffins"},"content":{"rendered":"

Can you believe that spring is less than 3 weeks away?! Here in California, spring = strawberries. By the middle of March, there’s roadside fruit stands up and down the state with the freshest, brightest, juiciest berries you’ll ever taste.<\/p>\n

Berries have been on my mind lately as I just finished my favorite book of the year so far, Eating on the Wild Side<\/a><\/em>, in which Jo Robinson has put together the definitive resource on every category of fruit and vegetable; which varieties are the most nutritious, how to buy them, how to store them, and even how to cook them. It’s absolutely essential reading for any One Ingredient Chef and I would highly recommend it. These cornbread muffins were actually inspired by one short blurb from her chapter on berries:<\/p>\n

The Iroquois marked each spring\u2019s harvest with an annual \u201cstrawberry thanksgiving,\u201d a ceremony of great importance. A common way for the Iroquois to prepare the berries was to bruise them in a mortar, mix them with cornmeal, and use the paste to make strawberry flat bread.<\/p><\/blockquote>\n

Cornmeal and strawberries! That sounded like such a wholesome and natural combination that I immediately began experimenting. The recipe below was created in the spirit of an Iroquois cook more than a pastry chef – these are not overly sweet and oily cakes, but just simple fluffy cornbread tie-dyed with mashed strawberries. Perfect. <\/p>\n

\"Strawberry<\/p>\n

Makes 12 muffins<\/em><\/strong><\/p>\n

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Ingredients:<\/h4>\n
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