STRAWBERRY MUFFINS WITH ROSEMARY

Strawberry and rosemary make a fabulous match. Take advantage of this combo if you're planning to have company crashing at your home this summer because they are delicious together. I added a little frosting on top when I made these myself just because if I was going for something so indulgent I wanted to take it all the way. Why not?! I was obsessed with these once I made them... eating then at all times of day. As friends and family taste tested them they would take the initial bite then I'd see the inevitable "OMG this is DELICIOUS!" eye roll as their chewing slowed so they could savor the entire thing. I'd say "Isn't that good?" then eat another one myself.

MUFFIN RECIPE

2 sticks softened butter

1 1/2 c jaggery

5 eggs

1 2/3 c flour

16 oz chopped fresh strawberries

1 rosemary sprig, leaves picked and finely chopped

1/2 vanilla bean, split lengthwise and seeds scraped out

Makes 2 dozen

FROSTING RECIPE

1/2 c softened butter

16 oz powdered sugar

1 t vanilla extract

4 T buttermilk

1/2 vanilla bean, split lengthwise and seeds scraped out

Optional: Daelmans® Stroopwafels

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PREPERATION

1. Preheat oven to 400 degrees

2. Beat the softened butter, flour, and sugar together adding in the eggs one at a time.

3. Mix the strawberries and rosemary in a separate bowl along with the seeds of the vanilla bean.

4. Mix the strawberry mix and the batter together and begin pouring into the muffin cups. Be sure to fill the muffin cups about 3/4 full or slightly more. These muffins are dense and do not rise very much.

5. Bake for about 15 minutes until they are baked through and golden on top.

6. Remove the muddies from the pan and let cool on a wire rack. Serve slightly warm or cool with frosting or not.

7. The frosting is easily prepared by just mixing all the ingredients together until smooth. Vanilla beans are pricey so I used the remaining beans from the muffin recipe for the frosting to add a little extra punch of flavor.

Muffins in the tin... take note that these were not full enough to give a really nice muffin top after baking. If you are concerned with how they will come out, do a test bake with just a few.

For fun I added Daelmans Stroopwafels to the top of the muffin in the shape of a heart to have a nod to the traditional Norwegian heart waffles.

The muffins are kind of like a sponge cake and kind of like a muffin, which is why I believe they get away with having legit frosting on top.