A Serial Killer, The Farmer's Market and Muffins

I know, I know... it's been ages since the last time I posted something here.  For the past few weeks, I've been overwhelmed with a few different things (cough, Dexter, cough) and it's been keeping me quite busy.  A few weeks ago, Patrick and I were bored and decided to start watching Dexter Season 1 on Netflix... flash forward a month and we're almost completely caught up through Season 5.  Dexter is the best show I've ever watched.  I won't go into detail about it, but I have a sick obsession and I don't think I'll ever get over it.  I am Dexter drunk. 

Now that I've thoroughly explained my lack of blogging...

Yesterday and couple of girlfriends and I went to the Farmer's Market in Downtown Dallas.  I don't remember ever having been there before, and it was so neat!  Local farmers setup booth after booth of fresh produce, homemade jams and jellies, honey and even salsa.  I ended up coming home with a bushel (at least I think it's a bushel... what is a bushel?) of the biggest jalepenos I've ever laid eyes on, a couple of farm fresh tomatoes, strawberries, homemade garlic and sundried tomato linguine and Mayhaw Jelly.  YYUUMM! After getting home, I realized we already had a large package of strawberries in the fridge, soo I figured I had better come up with some creative uses for strawberries so they wouldn't go bad.  This takes me to what's next...

I made Strawberry Nutella Muffins.  Oh My Gosh.

 I used this (slightly adapted) recipe and they turned out perfectly!

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder (I used Baking Soda)
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk (I used Skim Milk)
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins (Optional)

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.