Freshstrawberryminimuffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

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.

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.

Steps:

• Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In another smaller bowl, mix the milk, oil, and egg.
• Add wet mixture to dry, stirring just enough to mix it together.
• Do not over mix or the muffins will be tough.
• Gently fold in the chopped strawberries.
• Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
• Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
• Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.

Steps:

• In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Pre-heat oven to 375 degrees.
• Spray muffin tin with cooking spray.
• Mix together flour, sugar, baking powder, backing soda and salt.
• In a separate bowl beat together eggs substitute, almond extract, buttermilk and canola oil.
• Add wet ingredients to dry ingredients and mix until dry ingredients are just moistened.
• Gently fold in the strawberries.
• Fill prepared mussin tins about 2/3 full.
• Top with cinnamon/sugar mmixture.
• Bake 15 mminutes or until tester comes out clean.