Wednesday, February 23, 2011

Strawberry Muffins

I LOVE strawberries. It is one of my all time favorite foods. When I was a little girl my parents took my brother and I strawberry picking. Needless to say my basket was always half empty. Soon the Strawberry Festival will be here and I cannot wait for all things strawberry. So in keeping with the theme early I thought I would try a muffin recipe using some strawberries I had. I finally found a recipe that was healthy. And I wanted it that way so I could have a guilt free morning treat.

I think the next time I make these I will either use all white flour, almond flour or cake flour. Something a little lighter then whole wheat flour. And I don't like the dryness that whole wheat flour can give. The strawberries definitely keep it moist. And the flavor is scrumptious. But definitely stay tuned for a Strawberry Muffin re-make :)

Now on to the treat of the morning....



Makes 1 doz. muffins

1/2 c. margarine (1 stick), softened
1 cap full veg. oil
1 egg
1/2 tsp. cinnamon
1 c. sugar
1 c. whole wheat flour
2 tsp. baking powder
1 c. white flour (you can use only white if you prefer)
1/2 c. milk
1/2 tsp. vanilla
1 1/2 c. FRESH strawberries, chopped
For the top of the muffin
2 Tblsp. sugar
1 tsp. cinnamon
Preheat the oven to 350º.
Cream the sugar and butter, then beat in the egg. In another bowl, mix the dry ingredients.
Mix the milk into the sugar mixture, then mix in the dry ingredients. Beat until smooth.
Stir in the strawberries and spoon into muffin cups. Bake for 25 minutes or until golden brown. Careful, the strawberries are very hot!

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