Strawberry Mascarpone Muffins
*Recipe follows story
I made it to Monday without choking on any chicken bones (while slurping soup alone in my apartment)!
All weekend long, I was super conscious of how I was eating.
I was swallowing with fear. I was eating with apprehension.
I like to eat without thoughts of choking, but I couldn’t help myself. I couldn’t escape my thoughts. What sort of terrible whirlwind of a downward spiral had I gotten myself into? I had to snap out of it. I sat in bed and I focused on the positive. At least I had managed to shower, shave and give myself an at home manicure and pedicure - although my eyebrows were terribly unruly - I looked forward to the thought of getting out of bed and going to the salon for a good threading.
Yesterday was my first big day out of my apartment (and, yes, it also entailed a stop at the salon and a very detailed session of eyebrow threading). Despite the weather, a few of my friends joined me at the NYC Arthritis Walk at Battery Park. To soften the blow of thunder and rain, I made some snack packs - which included: strawberry mascarpone muffins (I’m having a bit of a muffin and mascarpone love affair as of late), peanut butter granola and peanut butter pretzel brownies (I’m also having a bit of a peanut butter love affair as of late. Wait, that’s always been the case).
For the walk, I wanted to make treats that were breakfast friendly and compact. The muffin and the granola would make for a solid start, then I figured my friends and I could close in on the peanut butter pretzel brownie once the mile 2 low was thrust upon us. Although I didn’t enjoy any of the treats with my friends yesterday, today’s low of a rainy Monday and looming chest congestion was beaten with a fluffy muffin.
To keep things neat and simple, I followed the same batter recipe I did for the Lemon Mascarpone Muffins With Currants & Pistachio Crumble (replacing the 3/4 c. of sour cream with an 8 oz. container of mascarpone and the currants with 2 1/2 c. fresh strawberries) I made a few weeks ago. Swapping out fresh strawberries for dried currants was the move. The Lemon Muffins were super moist from all of the buttery goodness floating about the cake and muffin top - but the simplicity of just using strawberries allowed for a fresh and light delight. No crumbles, no fuss, no layering of flavors - just a clean Sunday morning muffin.
*Don’t be deterred by the super thick batter, the muffins will be fine…
*I also upped the temperature at which I cooked my muffins (for the last 5 minutes), so they became a richer brown
Strawberry Mascarpone Muffins
5 T. unsalted butter
1/2 c. sugar
1 8 oz. container of mascarpone
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
2 1/2 c. fresh strawberries (washed and sliced)
-Preheat oven to 325 degrees
-Line a standard muffin tray with paper cups and put tray aside
-In the bowl of a standing mixer, beat together the butter and sugar at medium speed until light and fluffy
-Add the egg and beat until just combined
-Beat in mascarpone until combined
-In a separate bowl, whisk together flour, baking powder and baking soda
-Gently mix dry ingredients into wet ingredients and mix (I do this by hand) until just incorporated
-With a super gentle and gazelle like touch, fold strawberries into batter
-Spoon batter into muffin tins and bake for 20 minutes until muffin tops are golden brown (at about the 15 minute point I upped the temperature to 400 so the muffin tops would become a deeper brown)