STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
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.
STRAWBERRY PECAN MUFFINS
I found this delicious recipe in 'Chef John Folse's Plantation Celebrations', the cookbook I received from Luby in the latest cookbook swap. These are really quick and easy to throw together but don't over beat the dough. If your strawberries are very ripe you may want to sauté them in the oil before adding them to the milk/egg mixture. That will keep the muffins from being soggy. This recipe makes 12 regular sized or 6 large muffins.
Provided by Hey Jude
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and nutmeg.
- In a separate bowl, mix milk, egg and oil with a whisk until well-blended; fold in strawberries and pecans.
- Pour the liquid ingredients into the flour mixture and stir with a fork gently until well moistened; DO NOT beat this batter.
- Drop equal amounts into well greased muffin tins until about 2/3 full (12 regular or 6 large).
- Bake on center oven rack for 20-25 minutes or until done.
NUT-TOPPED STRAWBERRY RHUBARB MUFFINS
A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. -Audrey Stallsmith, Hadley, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full. , In a small bowl, combine the pecans, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 155mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN MUFFINS
Our youngest son lives in Georgia, and that is where we gather the fresh pecans we use for this recipe. The texture of these muffins is smooth and buttery, and the topping has just the right amount of pecans.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 273 calories, Fat 12g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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