I bought my first strawberries of the season last weekend. A little premature, given that it was actually snowing again in Boston today. Another sign that I was a bit ahead of myself was that I hadn’t devoured them within the first day, so, after a few days, they started to look a little dull and limp. To avoid wasting them completely, I turned them into a healthy breakfast: strawberry muffins made with whole wheat flour… except a few years ago, I bought a mini loaf pan that is now my stand-by for muffin tins. It makes fewer finished goods, but it also turns out a nice breakfast portion, including whole grains and fruit. So, here’s my take on strawberry muffins, turned into miniature loaves.
