I love this time of year. Cool weather, citrus is in season, and my favorite crop is ready, Florida strawberries. Sweet, juicy, and abundant, these delectable treats are available everywhere. Every trip to the farmers market, produce stand, or even grocery store means a couple of quarts coming home with me. It's a good thing my wife enjoys them as much as I do, otherwise I wouldn't be able to eat everything that will be made in the kitchen during the next few months.
1 cup flour
1/2 cup sugar
1/4 cup oil
2 teaspoons baking powder
1/8 teaspoon cinnamon
1/4 teaspoon lemon extract
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 cup half and half
1/4 cup milk
1 cup coarse chopped Florida strawberries
Place a cast iron wedge pan into the oven and preheat to 375 degrees. Allow 20 minutes to stabilize.
Mix all in ingredients. in a large bowl. Batter will be slightly thick and sticky. Carefully remove pan from oven, it will be very hot. Spoon batter into a very well greased cast iron wedge pan filling almost to the top. Place in oven and bake for 20 to 24 minutes, until toothpick inserted in the center comes out clean. Let rest 5 minutes before trying to remove from pan. This allows the muffins to pull away from sides of the pan slightly allowing easier removal.
Pour a cup of ginger lemon tea, butter with strawberry and cream butter, and enjoy.