Strawberry Orange Muffins Recipes

Steps:

• Grease muffin tins or use paper liners.
• In a large bowl, stir the flour, baking powder, baking soda and salt together and set aside.
• In another bowl, whisk the sugar, milk, sour cream, oil, egg and orange zest together until well mixed; stir in the strawberries. Add to the flour mixture and stir until just combined.
• Preheat oven to 400º. Place a spoonful of batter in each prepared tin or paper liner. Top each with a scant teaspoon of jam. Spoon the remaining batter over the jam, filling each cup about 2/3 full.
• Bake 15 to 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Cool in the tins for 5 minutes then remove to a rack to cool completely.

Steps:

• Preheat oven to 400
• Combine the first 4 ingredients in a blender and process just until mixture is blended.
• Lightly spoon flour into dry measuring cups and level with a knife.
• Combine flour, 1 1/4 cups sugar, baking powder, and salt.
• Add strawberry mixture to flour mixture stirring just until mixture is moist.
• Spoon batter into 12 muffin cups coated with cooking spray.
• Sprinkle batter evenly with 2 teaspoons sugar.
• Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pan immediately and serve with jam if desired.
• ** NOTE: set timer for 15 minutes because muffins tend to cook fast.

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.