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Strawberry Muffins

Strawberry Muffins.

Strawberry Muffins recipe!

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 4 eggs, beaten
  • 1 ¼ cups canola or coconut oil
  • 2 ½ cups fresh strawberries, sliced and slightly mashed
  1. Preheat oven to 425◦.
  2. Combine dry ingredients in large mixing bowl.
  3. In small bowl, combine eggs and oil.
  4. Stir strawberries into egg mixture.
  5. Blend in flour mixture until thoroughly combined; but do not over beat.
  6. Spoon into greased muffin tins until nearly full.
  7. Bake at 425◦ for 5 minutes.
  8. Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Recipe Fresh Strawberry Muffins 11Ú4 cups white whole wheat flour (such as King Arthur brand) 11Ú4 cups all-purpose flour 3Ú4 cup sugar 1Ú4 teaspoon baking soda 2 teaspoons baking powder 1Ú2 teaspoon salt 1 large egg 3Ú4 cup low-fat buttermilk 1Ú2 cup canola oil 1 tablespoon unsweetened natural applesauce 1 tablespoon fresh lemon juice 1 teaspoon fresh finely grated lemon zest 1 teaspoon vanilla extract 1 3Ú4 cups chopped fresh strawberries 11Ú2 tablespoons raw sugar Preheat oven to 400¡F. Arrange oven rack in center position. Coat 12 standard muffin tins with vegetable cooking spray. If using paper baking cups, spray bottom of each paper cup. Set aside.Ê In a large bowl, whisk together both flours, sugar, baking soda, baking powder and salt.Ê In a medium bowl or glass measuring cup, whisk together buttermilk, oil, applesauce, lemon juice, zest and vanilla extract. Make a well in dry ingredients and pour in liquid mixture. Stir with fork, wooden spoon or rubber spatula just until ingredients are barely combined, about 20 strokes. There will still be some unincorporated flour mixture on bottom of bowl. Add strawberries to batter and stir only until ingredients are combined. (Over-mixing will result in tough muffins.) Divide batter between 12 muffin cups. Sprinkle with raw sugar.Ê Bake about 18 to 20 minutes, or until toothpick inserted in center of a muffin comes out clean. Transfer to a wire rack and let cool about 5 minutes before removing from pan.Ê Enjoy warm.Ê *These muffins are quite moist due to the berries and best served the day theyÕre baked. TheyÕre a little more finicky than most muffins when it comes to removing them from the tins to the cooling rack, too. Leftovers can be stored in a loosely covered container, as a tight container will turn the muffin tops soggy due to the berry moisture.Ê Estimated prep time:Ê 15 minutes Cooking time:Ê 20 minutes Servings: 12 muffins Difficulty rating: Easy

INGREDIENTI:

  • 3 e 1/2 bicchieri di farina
  • 1 e 1/2 bicchiere di zucchero
  • 1 bustina di lievito
  • 1 pizzico di sale
  • 2 cucchiaini di cannella
  • 4 uova
  • 1 e 1/4 bicchiere di olio di semi
  • 2 e 1/2 bicchieri di fragole tagliate e leggermente schiacciate

Preriscaldare il forno a 180°c.

Combinate tutti gli ingredienti secchi. In un altra ciotola combinate uova e olio e poi aggiungete le fragole. Aggiungete gli ingredienti secchi e mescolate ma non troppo, solo fino a quando sono combinati.

Riempite i pirottini e infornate per circa 20 minuti o fino a quando lo stuzzica dente esce pulito.

Strawberry-Banana-Muffins-II-14

 

 

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