Fresh Strawberry Muffins Recipe

Name: Fresh Strawberry Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 2 12 cups all-purpose flour; 23 cup sugar; 1 teaspoon baking soda; 34 teaspoon ground cinnamon; 12 teaspoon salt; 1 12 cups sliced fresh strawberries; 1 cup fat-free buttermilk; 13 cup margarine, melted; 1 14 teaspoons vanilla extract; 1 egg, lightly beaten; 1 egg white, lightly beaten; vegetable oil cooking spray; 1 12 tablespoons sugar

Servings: persons

2 12 cups all-purpose flour
23 cup sugar
1 teaspoon baking soda
34 teaspoon ground cinnamon
12 teaspoon salt
1 12 cups sliced fresh strawberries
1 cup fat-free buttermilk
13 cup margarine, melted
1 14 teaspoons vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
vegetable oil cooking spray
1 12 tablespoons sugar

1
Combine flour and next 4 ingredients in a large bowl, and stir well.
2
Add fresh.
3
strawberries; stir well, and make a well in center of mixture.
4
Combine buttermilk and next 4 ingredients; stir well.
5
Add to dry ingredients, stirring.
6
just until moistened.
7
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2.
8
tablespoons sugar evenly over muffins.
9
Bake at 350 deg for 25 minutes or until a.
10
wooden pick inserted in center comes out clean.
11
Remove from pans immediately; let.
12
cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 12 cups all-purpose flour, 23 cup sugar, 1 teaspoon baking soda, 34 teaspoon ground cinnamon, and more.

Yes, Fresh Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Strawberry Muffins

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