White Chocolate Strawberry Almond Muffins

I am not spontaneous.  Ok, wait, that came out wrong, let me try again from the other side.  I am a planner.  Some may even call me a compulsive planner.  I want to know about things happening well in advance; I like to make schedules, menus, to-do lists, etc.

So when things happen that I don’t plan for, like say, you go to get your pork shoulder out of the fridge to get it ready to sit in the slow cooker for 8 hours because you’re making dinner for your fiancé’s boss and his wife that night, and even though the sell by date on the meat is today, the edges of the meat are turning green.  Yes, green….bleck.

It’s 9am, and you need a pork shoulder in your slow cooker fast.  You’re still in your pajamas, and halfway to tears over the money you lost on the first pork shoulder.  You manage to pull yourself together, but then trip over your rabbit going up the stairs to change and scrape your elbow.  You then head to the grocery store, thanking every god known to man you only live 3 mins from Stop & Shop.  You sprint to the meat section, select a new, very pink pork shoulder and rush back to the check out area like a wide receiver running for a game-winning touchdown, cradling your precious pork shoulder right in the crook of your arm.

And then you’re back home at 9:20, slapping some serious dry rub on that shoulder, crisis averted.  *whew* But then you realize you totally forgot to write a blog post the night before because you were too tired after your dancing lesson. *cringe*  I’m only human guys.

Lucky for me I had a fantastic breakfast that morning by way of these muffins.  They combine white chocolate, strawberries and almond meal together in one perfect little parcel; not too sweet, and full of flavor.

White Chocolate Strawberry Almond Muffins

Adapted from Honey & Jam

Makes 8-10 muffins

1 cup all-purpose flour

1 cup almond flour or almond meal
½ tsp salt
½ tsp baking soda

2 large eggs
¼ cup (half a stick) unsalted butter, melted
¼ cup honey
½ cup chopped white chocolate
1 cup fresh strawberries, diced

Preheat oven to 350 degrees F.  Grease or line a 12-cup muffin tin.  Mix dry together ingredients in a large bowl. Mix wet ingredients in a medium bowl. Combine wet and dry until well incorporated. Gently fold in white chocolate and strawberries.  Divide batter into cups; you will most likely not need all 12.  Bake for 25-30 minutes, or until golden brown.  Transfer to a wire rack and cool for 15 minutes before removing muffins.

 

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