RELAX // Something Edible With Laurie Wolf
Strawberry Streusel Muffins Crumbly, buttery streusel topping takes plain baked goods to a new level. Using plump, juicy, in-season strawberries makes these muffins especially delightful.
Makes 1 dozen muffins Serving size: 1 muffin Difficulty: Easy For the muffins: • Cooking spray, for greasing the paper liners • 2 eggs, lightly beaten • 1/2 cup almond milk • 1/2 cup sour cream • 3 tablespoons canola oil • 2 tablespoons canna-oil or butter • 2-1/4 cups all-purpose flour • 1/3 cup sugar • 2 teaspoons baking powder • 1/4 teaspoon salt (kosher or sea) • 1-1/2 cups hulled, chopped fresh strawberries For the streusel topping: 1/4 cup all-purpose flour 1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons cold canna-butter, cut into small cubes
Eager to discover the joys of cooking with cannabis? Check out the CBD granola and infused coconut oil at LaurieAndMaryJane.com. Just say that Laurie sent you!
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Cannabis & Tech Today // Spring 2020
Directions: 1. Make the muffins: Preheat the oven to 340°F. Line a standard-size muffin tin with paper liners, spray the liners with the cooking spray and set the pan aside. 2. In a medium bowl, beat together the eggs, almond milk, sour cream, canola oil, and canna-oil. 3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 4. Add the wet ingredients to the dry ingredients, mixing well. 5. Gently fold in the berries. 6. Spoon the batter into the prepared liners, filling each three-quarters full. 7. Make the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Work the butter into the dry mixture with your hands to form a crumb topping. Top the muffins evenly with the streusel. 8. Bake the muffins until they are golden brown, 20 to 25 minutes. 9. Remove muffins from the tin and cool on a wire rack.
You can make the batter ahead and just bake when you are in the mood. It will last a few days in the fridge. You can also use the fruit of your choice. I mean, I wouldn’t use cantaloupe, but any berry or peaches would be lovely. If CBD is your jam, that’s a mindful choice. I find that starting the day with CBD makes a difference in both my energy level and my mood. ❖ Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis. Her recipes have been featured in High Times, Dope Magazine, Culture, and more. She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies. And remember, #Don’tFeartheEdible!
