Me (to Big Chew):  Hey, BC, check out these strawberries I got at the market!

Little Chew (LC):  Mine!

BC:  Here, LC, do you want to try one?

LC:  spits out strawberry, then points at another – Mine!

Me:  Wait, LC, don’t eat the top…

LC:  spits out strawberry, then points at another – Mine!

Me (to BC):  Umm, are we going to let her go through the whole pint?

BC:  LC was asking for cake earlier, why don’t you put them in a muffin or something?

Me:  Well played, BC…

Strawberry Mini Muffins

Makes approximately 30 mini muffins

Combine the night before (or at least four hours ahead of time) in a small bowl:

• 1 pint fresh strawberries, hulled and thinly sliced
• 1/2 cup sugar

After a few hours have passed, the strawberries should be nice and soupy.  Preheat oven to 350 degrees.  Combine in a medium bowl:

• 1 3/4 cups spelt flour
• 1 tsp baking soda

Add to small bowl of strawberries and stir to combine:

• 1 Tbs white distilled vinegar
• 1 tsp vanilla
• 3/8 cup neutral oil
• 1/4 cup rice milk

Fold wet ingredients into dry; batter will be somewhat thick.  Spoon into lightly oiled mini muffin pans or liners, filling 1/2 to 3/4 of the way.  Bake at 350 degrees for 12-15 minutes.  Yum!