Tuesday, May 8, 2012

Disappearing Strawberry Muffins

I love strawberry season.  In fact, I've made this strawberry cake three times already.  But, just to mix it up, and to please my little boy, I ventured into strawberry muffins.  These are full of delicious chunks of strawberry, easy to make and even easier to eat.

Disappearing Strawberry Muffins
(adapted from B is for Baking)
Printable Recipe
Makes about 1 dozen

1 1/2 cups flour
1/3 cup sugar, plus more for the tops
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plan yogurt
1/3 cup oil
1 egg
2 cups strawberries, hulled and chopped

1) Line 12 muffin cups with paper liners, or lightly grease each cup.
2) In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda, and salt; set aside.
3) In a large bowl, use a rubber spatula to stir together the yogurt and oil, then stir in the egg until well-blended. Stir in the flour mixture just until mixed. Fold in the strawberries.
4) Fill the muffin cups about two-thirds of the way full. Sprinkle the top of each with additional sugar.
5) Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted in the center of one muffin comes out clean. Transfer to rack to cool for a minute or two and then turn muffins out to cool further.  Best eaten when warm.  Enjoy!

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