Fingerpainting and Strawberry Muffins

When was the last time you did fingerpainting?
On a glass table?

I did that this summer
With a friend
We got messy
First one finger
Then another color on another finger
Until finally our hands were covered in fingerpaint
Drawing with our fingers
Making textures with the paint
Talking about life

This weekend
I poured fingerpaint on my table
And watched my girls paint the table
Getting messy immediately
Not taking their time
All the colors smooshed together
In a moment
And overheard them saying
"I can't wait to tell my friends we painted the table!"
"This is a once-in-a-lifetime event."
No, it's not
We'll definitely do it again

Life can be messy but fun

If you're in the mood for a sweet, fruity treat that combines the freshness of strawberries with a fluffy muffin texture, this strawberry muffin recipe is for you! These muffins are easy to make and perfect for breakfast, snack time, or whenever you want to indulge in a comforting homemade treat. Plus, they're so good that you might have to fight for the last one (as I did with my daughter)!

I'm currently following a strict no-iodine diet as part of the follow-up to my thyroid cancer. In about 10 days, I'll get to take radioactive iodine that should kill off any remaining thyroid cells in my body, and in preparation for that, I'm not allowed to eat certain foods that contain iodine. This includes iodized salt (but kosher salt is fine), cheese, egg yolks, and any pre-packaged foods, among other things.

A friend of my mother's sent me a recipe for banana muffins that she used when her daughter underwent this treatment, and I've modified it slightly. 

Recipe: Strawberry Muffins

Makes: 1 dozen

Ingredients:

½ cup unsalted butter
1 teaspoon vanilla
¾ cup sugar (I used 1/4 cup maple sugar and 1/2 cup raw cane sugar)
3 egg whites
2 cups flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup puréed strawberries
coarse maple sugar (optional)

Instructions:

1. Prepare the Wet Ingredients: In a large mixing bowl, cream together the butter, vanilla extract, and sugar until light and fluffy. Add the egg whites and mix until well incorporated.
   
   
2. Combine the Dry Ingredients: In a separate bowl, sift the flour, baking soda, and kosher salt to ensure even distribution of the dry ingredients.
   
   
3. Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the puréed strawberries to the batter.
   
   
4. Fill the Muffin Cups: Spoon the muffin batter into a prepared muffin tin (lined with paper liners or greased) until each cup is about ¾ full.
   
   
5. Optional: Sprinkle the top of each muffin with a little coarse maple sugar for a slightly caramelized topping.
   
   
6. Bake the Muffins: Bake at 350˚F (175˚C) for about 25 minutes, or until a toothpick inserted into the center comes out clean.
   
   
7. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tasting Notes:
These strawberry muffins are delicious on their own, but you can also add a bit of butter or jam for extra flavor. They're a hit with kids and adults alike, making them a perfect addition to any breakfast spread or afternoon tea!

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