Strawberry Muffins – a delicious recipe with flour, sugar, salt, baking powder, baking soda, vanilla-flavored soymilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 375 degrees and grease muffin tins.
2
Begin by mixing together your dry ingredients (Flour, sugar, salt, baking powder and soda.)
3
Gently stir in soymilk, oil, and vanilla but be careful not to over-mix.
4
A few lumps are okay.
5
Fold in your thawed strawberries and pour batter into muffin tins, 3/4 of the way to the top.
6
Slide you filled tins into the oven and cook for 15 20 minutes, depending on your oven.
7
Test for doneness by inserting a toothpick; When theyre ready to come out, the toothpick will remain dry.
8
Fresh out of the oven, they are still young and impressionable, so dont try to remove them immediately or you will end up with smushed, dented muffins!
9
Allow to sit for at least 10 minutes inside their cooking vessel.
584
kcal
Calories
20
g
Fat
69
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup sugar, ¼ teaspoon salt, 1 teaspoon baking powder, and more.
Yes, Strawberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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