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Strawberries grown on Swanton Berry, Organic Farm have a fabulous view. They are located along the coast of California, south of San Francisco and north of Santa Cruz, near a tiny town called Davenport with spectacular views of the Pacific Ocean.

Cranberry orange bread
Summer strawberry mint muffins

Cook it Right, Achieve Perfection with Every Dish You Cook

In summer, when fresh cranberries are out of season, I use blueberries or gooseberries.

Base batter
2 cups/250 g flour
3/4 cup/150 g sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup/175 ml milk
2/3 cup/150 ml vegetable oil

For Summer strawberry mint muffins
Makes 12 medium muffins
1 cup hulled and chopped strawberries
3 tablespoons chopped fresh mint

For Cranberry orange bread
Makes 1 medium 8x4x2-inch/20x10x5-cm loaf pan
1 cup/125 g cranberries
grated zest of 1 orange

For Cranberry orange bread
Preheat oven to 350 degrees F/175 degrees C. Butter the loaf pan and sprinkle with flour, discarding excess.
Sift flour, sugar, baking powder, and salt into a large bowl and make a well in center. In a small bowl, whisk together eggs, milk, and oil. Add egg mixture to well and stir with a whisk until just mixed. Note: Do not beat batter or bread will be heavy. Stir in cranberries and orange zest.
Spoon mixture into pan, filling it two-thirds full. Bake on lower rack of oven until done, 1-1 1/4 hours. Let cool slightly, then turn out on a rack to cool. Serve warm or at room temperature.

For Summer strawberry mint muffins
Preheat oven to 400 degrees F/200 degrees C. Butter and flour 12 medium muffin cups. Prepare batter as for bread above, substituting hulled and chopped strawberries for cranberries and 3 tablespoons chopped fresh mint for orange zest. Pour into cups and bake until done, 20-25 minutes.

Quick Fix
If muffins are heavy or stale, make rum balls; for every 6 oz/175 g of muffins, finely chop 1 cup/125 g walnut halves with muffins in the food processor. Sift together 1 cup/125 g confectioner's sugar and 2 tablespoons cocoa. Stir in 1/4 cup/60 ml rum and 1 tablespoon light corn syrup or honey. Stir in crumb mixture - it should be moist enough to shape. Roll mixture between palms into walnut-sized balls. Set on a tray of confectioner's sugar and roll with two forks until coated. Makes about 40 balls.

Recipe(s) from Cook it Right, Achieve Perfection with Every Dish You Cook

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