Strawberrymorningmuffins Recipes

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:

• 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 oven to 400 degrees F (200 degrees C). Line 6 muffin cups with paper liners; spray the inside of each paper liner with cooking spray.
• Mix flour, sugar substitute, baking powder, and salt together in a bowl. Whisk almond milk, egg substitute, applesauce, butter, and vanilla extract together in a separate bowl; stir almond milk mixture into flour mixture. Fold in strawberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 22 minutes.

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl.
• Toss in strawberries, set aside.
• Beat together eggs, butter, milk and vanilla in small bowl.
• Add wet ingredients to the dry ingredients; stir until just combined.
• Spoon batter into muffin tins lined with paper.
• Sprinkle 1/2 tsp of sugar on top of each muffin.
• Bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean.

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 400º.
• Grease or spray muffin tins.
• Combine the dry ingredients in a large bowl.
• Melt butter.
• Add the milk, then beat in the egg and vanilla.
• Stir in the yogurt.
• Add this mixture to the flour mixture until moistened.
• Fill the muffin cups halfway.
• Put 1 teaspoon of preserves in the center of each muffin cup.
• Fill the cups with the remaining batter.
• Bake at 400º for 15 minutes.

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 425, then grease your muffin tin.
• Sift flour, baking powder and salt into large bowl. Stir in rolled oats and sugar, then set aside.
• Combine milk, butter, eggand vanilla in a small bowl. Stir milk mixture into dry ingredients until moistened. Then stir in strawberries.
• Spoon batter into muffin tin, filling each intil 2/3 full.
• Bake 15 to 18 minutes or until lightly browned and toothpick insterted into center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
• In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
• Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Steps:

• Preheat your oven to 375°F and grease twelve muffin tins.
• Mix together the first five dry ingredients in a large bowl.
• Gently stir in the soymilk, oil, and vanilla but be careful not to over mix.
• Fold in strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top.
• Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
• Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
• Fill the prepared muffin tins evenly with batter, about 3/4 full.
• Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.

Steps:

• Preheat oven to 375°F (190°C).
• In a large mixing bowl, whisk together the eggs, yogurt, honey, strawberries, and coconut oil until well combined.
• Add the flour, baking powder, and salt, and fold the batter together using a rubber spatula. Stop folding once all of the dry ingredients have disappeared into the batter.
• Using a medium ice cream scoop, pour one scoop full of batter into each well of a greased muffin tin.
• Bake for for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Enjoy!

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.