Name: Strawberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups flour; 7 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk, plus; 2 tablespoons milk; 1 egg, beaten; 1/4 cup butter or 1/4 cup margarine, melted; 12 strawberries, sliced

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Recipe by ellie_

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Perfect for summer breakfasts. This is a high-altitude adjusted recipe so recipe needs to be adjusted for cooking at sea level (oven temperature, cooking time and amount of baking powder are all affected in this recipe). Original recipe was printed in the newspaper.

Ready In:: 35mins
Yields:
Units:

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ingredients

2 cups flour
7 tablespoons sugar
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon salt
1 cup milk, plus
2 tablespoons milk
1 egg, beaten
¹⁄₄ cup butter or 1/4 cup margarine, melted
12 strawberries, sliced

directions

Preheat oven to 450-degrees F.
Combine flour, 1/4 cup sugar, baking powder and salt in bowl.
Stir in milk, egg and butter.
The batter will not be smooth.
Spoon into buttered muffin tins (or use cup cake paper lined tins), filling each cup about 2/3 full.
Press strawberry slices into batter, pointed side up.
Sprinkle each muffing with 1 teaspoon sugar.
Bake for 15-20 minutes or until golden brown.

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RECIPE MADE WITH LOVE BY

@ellie_

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@ellie_

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"Perfect for summer breakfasts. This is a high-altitude adjusted recipe so recipe needs to be adjusted for cooking at sea level (oven temperature, cooking time and amount of baking powder are all affected in this recipe). Original recipe was printed in the newspaper."

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photo by Pamela

8/4/2004

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review by Pamela

8/4/2004

Thanks for suggesting this recipe to use up all my extra strawberries. I did add some cut up strawberries to the batter because I have so many to use up. I do prefer my muffins to be a bit sweeter and I think next time I will add more sugar. Since my berries were small I cut them into 3 pieces and stuck them on the top instead of pushing them through the batter.

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review by Derf2440

7/13/2003

These were a delight for breakfast! nice and light and a great use of the strawberries while at their peak. I used the margarine and splenda instead of sugar. Have to admit I pushed the points of the strawberries just barely under the batter, I was afraid they would burn or not be nice and juicy, glad I did, lovely juicy berries in each bite, maybe because of this they did take about 5 minutes longer to cook, all and all a very nice muffin, thanks for sharing.

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creation by ellie_

5/20/2003

Perfect for summer breakfasts. This is a high-altitude adjusted recipe so recipe needs to be adjusted for cooking at sea level (oven temperature, cooking time and amount of baking powder are all affected in this recipe). Original recipe was printed in the newspaper.