In the past few days I've learned something - the magnificence of a roasted strawberry. Sure, I've done the roasted strawberry thing before, but I don't think I had it quite right. Don't get me wrong, they were really tasty, but after this experience, I don't think I had roasted them long enough. When you roast strawberries to the point where they begin to dry and disintegrate, all the water (the hallmark of California GMO strawberries) leaches out and you're left with little shrunken miracles that explode with the flavour of summer. Even in January. Seriously.
I was originally inspired to make these in muffin form by the tub of ricotta in the fridge and the 3 for $5 watery California strawberry sale at Metro. I immediately googled to see if anyone had done it. Lo and behold they had (at about.com). I balked at the idea of going to the trouble of roasting strawberries - who has the time to roast strawberries for 45 minutes in the morning?! - and followed this recipe without taking that step. And that's the story of how I welcomed the morning with dense little muffins, studded with squishy, slimy, watery cooked strawberries. Yumyumyum. Sarcasm.
