Last month I wrote about infusing sugar with fresh herbs. Now that my sugars have infused for several weeks, they’re wonderfully fragrant with hints of rosemary, lavender and orange zest.  Time to start using them to give simple baking recipes a hint of Spring.

I’ve taken one of my standard easy morning muffin recipes and given it a rosemary boost. I love the compliment rosemary lends to the sweetness of fresh strawberries.  It also pairs well with cranberries and orange too.

These muffins are tender and moist due to the combination of buttermilk and oil (rather than butter). Use a light oil like canola, sunflower or safflower.  Not to worry if you open the fridge to find you’re out of buttermilk, most of the time I make my own:

Homemade Buttermilk:
1 cup whole milk
1 T lemon juice, vinegar, or cream of tartar.
Let sit for a minimum of 5 minutes.

Muffin Recipe
This recipe can be made with one measuring cup, one bowl and mixed by hand.

Makes 12 regular size muffins

DRY:
2 1/2 cups all-purpose flour
1 cup rosemary infused sugar (see link to article above for instructions)
2 tsp baking powder
1/2 tsp baking soda
Pinch salt

WET:
1 large egg
3/4 cup buttermilk
2/3 cup canola oil
1 tsp vanilla
1 - 2 cups fresh Strawberries (or other berries)

Preheat oven to 375° F 

DRY:
Combine flour, infused sugar, baking powder, baking soda, and salt in a large bowl.

WET:
In a large measuring cup whisk the egg, buttermilk, oil, and vanilla.

Gently fold the wet ingredients into the dry and add berries. Fold just until ingredients are incorporated. (Don’t over-mix or muffins will turn out tough).

Line a muffin pan with paper liners, or spray with non-stick spray. Using an ice cream scoop, fill muffin cups about ¾ full. Top with a slice of fresh Strawberry. Bake about 20 minutes, or until a toothpick comes out clean. Cool 5 minutes in pan.