When you plan on moving your house, there are things that you might want to get rid of by giving them away to friends or family, just because you find them too much trouble to pack and move around. Most importantly, these are the things that you realize you can actually live without. Like stacks of outdated magazines that you've been collecting for your whole life......I still can't believe how much I spent on moving 10 boxes of them all the way from Hong Kong to Vancouver!
Why I brought this up? Because recently one of our family members is moving house, and one of her unwanted stuff that she gave to her grandma, who is also Ethan's grandma, whose house is an asylum for anyone's unwanted stuff, was an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE! So, grandma found it too sour to eat it plain, so she MADE ME HAVE IT, cause she thought I baked too much that an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE might come in handy.
If you don't think it's too hard to use up an OVERFLOWING ZIPLOC BOX OF FROZEN STRAWBERRY PUREE in one go (you just don't want to re-freeze it after it's defrosted), I'm telling you this - after tons of strawberry-themed baked good were made, I still had HALF BOX left which I turned it into strawberry jam.
(makes 12 muffins)
For Strawberry Jam:
2 cups strawberry puree
1 cup sugar
1/2 cup lemon juice
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tbsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt
2/3 cup sour cream
1/4 cup unsalted butter, melted and cooled slightly
3 tbsp milk
1 large egg, lightly beaten
For Cinnamon Sugar Topping:
1 tbsp sugar
1 tbsp sugar
1 tsp cinnamon
Prepare strawberry jam. In a heavy bottomed saucepan, mix together strawberry, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture volume reduces by half.
Reserve 1/2 cup, and transfer the remaining jam to a hot sterile jar. Seal and refrigerate.
Preheat over to 375F. Grease muffin tin or line with muffin liners.
In a large bowl, combine sugar, flour, baking powder, baking soda, 1 tbsp cinnamon, ginger and salt. Mix well.
In another bowl, combine the sour cream, melted butter, milk, and egg, stirring well with a whisk. Gradually add the flour mixture to the wet mixture until just combined. Do not overmix.
Spoon 1 tbsp of batter into each prepared muffin liner. Top each with 1 tsp jam. Top evenly with another tbsp batter.
Combine the 1 tbsp sugar and 1 tsp of cinnamon to make cinnamon sugar. Sprinkle over the batter.
Bake for 15-20 mins or until a tester comes out clean and the muffin tops are golden. Cool lightly and serve warm.