FRESH STRAWBERRY MINI MUFFINS
These muffins are really easy make and don't taste as sweet as some. The recipe says it makes 36 but I usually get about 22 out of this recipe.
Provided by Lvs2Cook
Categories Quick Breads
Time 31m
Yield 36 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In another smaller bowl, mix the milk, oil, and egg.
- Add wet mixture to dry, stirring just enough to mix it together.
- Do not over mix or the muffins will be tough.
- Gently fold in the chopped strawberries.
- Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
- Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.
MINI ALMOND BUTTER AND STRAWBERRY MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
- Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
- Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.
MINI STRAWBERRY SURPRISE MUFFINS
Make and share this Mini Strawberry Surprise Muffins recipe from Food.com.
Provided by mspebblesflinstone
Categories Strawberry
Time 22m
Yield 12-36 serving(s)
Number Of Ingredients 12
Steps:
- Grease mini or large muffin tray.
- Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
- In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
- Combine the dry ingredient to the wet. Mix till blended.
- Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
- Bake 425F for approx 12 - 14 Minutes.
- Should make approx 36 muffins.
- If you are making large muffins bake at 425F for about 14 - 16 minutes.
- makes 12.
Nutrition Facts : Calories 171.5, Fat 7.1, SaturatedFat 0.7, Cholesterol 35.2, Sodium 163.9, Carbohydrate 24.4, Fiber 0.7, Sugar 12, Protein 2.7
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY DONUT MINI MUFFINS
If you like strawberries and donuts, then this recipe is for you! These easy-to-make mini muffins are a great anytime treat!
Provided by Kim
Categories Muffins
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
- Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
- While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
- When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.
Nutrition Facts : Calories 76 calories, Carbohydrate 11.6 g, Cholesterol 12.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 78.7 mg
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