This is a recipe I just whipped up today from the Chef Mom database, located here.
The muffins smelled fantastic baking. I have texas-sized pans, so this recipe actually made me only 6 huge muffins. I baked them for about 33 minutes before they were done.
I was intrigued that the recipe calls for me to add the strawberries right into the dry ingredients rather than at the end. I think this is actually pretty good because it allows the flour to absorb some of the moisture from the berry.
The muffins are extremely light and not quite as flavorful as I would have expected. I think I was probably thinking of something sweeter. Maybe if my strawberries were better I'd have a different opinion. They are a great muffin, but maybe I'm just itching for a dessert!
The red of the berry bleeds into the dough to make a faint pink color, which is nice. The muffin itself was not soggy or doughy.
I'm going to give it a 7.5 out of 10, but will try it again when strawberries are in season around here. I think that will make all the difference!
Strawberry Muffins
Ingredients:
2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 teaspoon vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1 1/2 Tablespoons sugar
Note: Add 1 Tablespoon vinegar or lemon juice to the milk, let sit for 5 minutes, or substitute nonfat buttermilk.
Directions:
Combine flour and next four ingredients in a large bowl, and stir well.
Add fresh strawberries.
Stir well, and make a well in center of mixture.
Combine buttermilk and next four ingredients and stir well.
Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1 1/2 Tablespoons sugar evenly over muffins.
Bake at 350 degrees F for 25 minutes or until toothpick inserted in center comes out clean.
Remove from pans immediately and let cool on a wire rack.
Makes 18 servings.
The muffins smelled fantastic baking. I have texas-sized pans, so this recipe actually made me only 6 huge muffins. I baked them for about 33 minutes before they were done.
I was intrigued that the recipe calls for me to add the strawberries right into the dry ingredients rather than at the end. I think this is actually pretty good because it allows the flour to absorb some of the moisture from the berry.
The muffins are extremely light and not quite as flavorful as I would have expected. I think I was probably thinking of something sweeter. Maybe if my strawberries were better I'd have a different opinion. They are a great muffin, but maybe I'm just itching for a dessert!
The red of the berry bleeds into the dough to make a faint pink color, which is nice. The muffin itself was not soggy or doughy.
I'm going to give it a 7.5 out of 10, but will try it again when strawberries are in season around here. I think that will make all the difference!
Strawberry Muffins
Ingredients:
2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cup fresh strawberries, sliced
1 cup skim milk, *see note
1/3 cup margarine, melted
1 1/4 teaspoon vanilla extract
1 egg, lightly beaten
1 egg white, lightly beaten
Vegetable cooking spray
1 1/2 Tablespoons sugar
Note: Add 1 Tablespoon vinegar or lemon juice to the milk, let sit for 5 minutes, or substitute nonfat buttermilk.
Directions:
Combine flour and next four ingredients in a large bowl, and stir well.
Add fresh strawberries.
Stir well, and make a well in center of mixture.
Combine buttermilk and next four ingredients and stir well.
Add to dry ingredients, stirring just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1 1/2 Tablespoons sugar evenly over muffins.
Bake at 350 degrees F for 25 minutes or until toothpick inserted in center comes out clean.
Remove from pans immediately and let cool on a wire rack.
Makes 18 servings.
I might try these tomorrow morning 
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