Double Strawberry Muffins Recipes

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
• In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
• Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg replacer, vanilla, oil, and soymilk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
• Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
• Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
• Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
• Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

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.