* Exported from MasterCook *
Muffins, Strawberry, or Quick Bread
Recipe By : Blair
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfast
Desserts Fruit
Hand Made Muffins/Rolls
Posted Snacks
Amount Measure Ingredient -- Preparation Method
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For the Muffins or Quick Bread:
2 cups all-purpose flour -- Note 1:
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
6 tablespoons melted butter -- cooled to room temp
1 teaspoon vanilla extract
1 cup fresh strawberries -- chopped
For the Topping:
1 1/2 teaspoons sugar
1/8 teaspoon cinnamon
These light and buttery bakery style Strawberry Muffins are an easy
make ahead breakfast or snack!
Note 1: may substitute with 1C whole wheat flour and 1C all-purpose flour
Prep: 10 minutes
Cook: 20 minutes
Cooling: 20 minutes
Total: 30 minutes
Preheat oven to 400F.
Line a 12-cup muffin tin with paper liners or spray with non-stick
spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and
salt. In a separate bowl, whisk together egg, milk, butter and
vanilla extract. Add wet ingredients to dry ingredients and stir just
until combined (careful not to overmix).
Gently fold in the strawberries.
Divide batter evenly among prepared muffin cups.
For topping, combine sugar and cinnamon in a small bowl. Sprinkle
mixture over the batter in the muffin cups.
Bake for 18 to 20 minutes, or until a toothpick inserted in the
center of a muffin comes out clean.
TO MAKE A LOAF OF QUICK BREAD:
Preheat oven to 350F.
Spray a large loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and
salt. In a separate bowl, whisk together egg, milk, butter and
vanilla extract. Add wet ingredients to dry ingredients and stir just
until combined (careful not to overmix).
Gently fold in the strawberries.
Pour batter into the prepared loaf pan.
For topping, combine sugar and cinnamon in a small bowl. Sprinkle
mixture over the batter.
Bake for 45 minutes - 1 hour, or until golden brown and toothpick
inserted in center comes out clean. Cool on a wire rack. Remove from
pan; slice and serve.
Recipe Notes:
Be careful that you don't over-mix the batter when combining the
ingredients. Otherwise, you'll end up with tough, dry muffins.
Dice the berries into small, bite-sized pieces so that they're easily
distributed throughout the batter.
For Whole Wheat Strawberry Muffins, you can substitute half of the
all-purpose flour (1 cup) for an equal amount of whole wheat flour. I
don't recommend using 2 full cups of whole wheat flour, because it
will make the muffins a bit too dry and dense.
Don't skip the cinnamon-sugar topping on these muffins! It creates
perfect sweet, crispy tops that contrast beautifully with the moist,
tender insides.
To store the muffins, cool completely and then place them in an
airtight plastic bag. Keep the muffins at room temperature for up to 3 days.
To freeze the muffins, wrap them tightly in foil or place them in
freezer bags. They will keep in the freezer for up to 3 months.
Cal 170, Fat 7g, Carb 25g, Sod 153mg, Fiber 1g, Pro 3g
Question: Can other berries be used such as blackberries?
Response: Yes! You can definitely use other berries, but I would chop
the blackberries if they're large so that you don't have huge chunks
of berries throughout the muffin. Smaller berries (like blueberries)
are fine to be left whole. Enjoy!
Source:
"adapted from The Pampered Chef"
S(Internet address):
https://www.theseasonedmom.com/strawberry-muffins/#wprm-recipe-container-57030
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Per Serving (excluding unknown items): 182 Calories; 7g Fat (34.1%
calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 283mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0426