Strawberry Lime Muffins Recipes

Steps:

• Mix strawberry puree, sugar, cornstarch, lime zest, lime juice, and salt in a bowl.
• Melt butter in a saucepan over medium-low heat. Remove from heat and stir in strawberry mixture until well combined. Add egg yolks, stir, and return to heat.
• Cook over low heat, stirring constantly, until strawberry curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.

Steps:

• Preheat oven to 375°.
• Grease a 12-cup muffin pan.
• In a big bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• In another bowl, whisk together sugar, brown sugar, eggs, butter, and lime zest until well blended.
• Whisk in buttermilk.
• Add the egg mixture to the flour mixture and stir until just blended.
• Gently fold in strawberries.
• Divide batter equally among prepared muffin cups.
• Bake for 23-26 minutes or until tops are golden and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Steps:

• Preheat your oven to 375°F and grease twelve muffin tins.
• Mix together the first five dry ingredients in a large bowl.
• Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
• Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
• Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.