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Prep 15min
Total35min
Ingredients9
Servings36
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Ingredients
2
cups all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup milk
1/3
cup oil
1
egg
1
cup chopped fresh strawberries
2
tablespoons sugar
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Steps
1
Heat oven to 375°F. Spray 36 miniature muffin cups with nonstick cooking spray. In large bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.
2
In small bowl, combine milk, oil and egg; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Gently stir in strawberries. Spoon rounded tablespoonful batter into each sprayed muffin cup. Sprinkle 2 tablespoons sugar evenly over batter in cups.*
3
Bake at 375°F. for 12 to 16 minutes or until edges are very light golden brown and toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm.
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* If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Purchase fresh strawberries that are dark red and without white tips or signs of mold or mushiness. Use them within a day or so of purchase. Rinse berries, then remove their green hulls. Doing the reverse can waterlog the berries.
For a strawberry shortcake variation, split these muffins, then fill and top them with additional (uncooked) sliced fresh berries and mounds of real whipped cream.
Substitute raspberries or chopped ripe peaches for the strawberries.
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Nutrition Facts
Serving Size:1 Mini-Muffin
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
5mg
2%
Sodium
75mg
3%
Dietary Fiber
0g
0%
% Daily Value*:
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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