Recipe: Strawberry muffins
Try this recipe for strawberry muffins this strawberry season.
Posted — UpdatedLast week was my daughter's birthday. As I was making her cupcakes, I wondered why muffins usually have liquid oil as the fat. I decided that I wanted to make muffins using softened butter instead of oil. Why? It just seemed like a healthier alternative. So, I made these last Sunday with the berries I bought at the market. They are delicious and look beautiful too, as you can see from the photo. For this recipe, I would recommend using paper liners, as well as greasing the top of the muffin tin.
Preheat oven to 375 degrees. Prepare your muffin tin. In a medium bowl, mix together the flour, salt and baking powder.
Bake for approximately 22-30 minutes. Start checking at 22 minutes. The muffins are finished when they spring back to the touch and you can test for doneness using a knife or toothpick. Let muffins cool in pain about 10 minutes before removing. These are amazing served warm with butter, but they also freeze well to be eaten later.
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