This muffin recipe is for the foodie in your family. I had a version of this over a decade ago from a friend that lived in Italy for a time and this recipe traveled home with her. A word on pink pepper, it is fruity but has that peppery flavor at the same time. There is nothing quite like this flavor. I ordered mine from here! These are not just for use in these muffins, I love to add these peppercorns to brines for meat, or quick pickling onions. They are great to have around. I pictured these fresh milled muffins being served with a steak and eggs breakfast. They are so special and unexpected! Let me know if you make them!
Strawberry Pink Peppercorn Muffins
1/4 cup water
1/4 cup pure maple syrup
2 cups strawberries
Add ingredients to small saucepan. On medium heat, bring to a boil, mash the strawberries. It is done when the berries are soft and you have a syrup consistency. It should make about 1 cup of strawberry syrup. I like to blend it at the end so there aren’t big chunks of strawberries in the muffins.
1/4 cup unsalted butter (melted)
1 cup strawberry syrup
2 tsp pink peppercorns
1/3 cup coconut sugar
1 1/2 cups fresh milled flour
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Melt the butter. In a large bowl, add all the dry ingredients and mix together. Add the eggs, strawberry syrup, and butter. Mix well. Scoop into a muffin tin, my favorite non-toxic, non-stick one here! Fill them half to two-thirds full. Bake 12-15 minutes. Makes a perfect dozen.