This is strawberry season, right? My girls and I love sliced strawberries with a little sugar stirred in. Sometimes though, we have a few strawberries leftover that need to be ate up. We could eat them OR we could make muffins!
Strawberry Muffins
1/4 c. canola oil
1/2 c. milk
1 egg
1/2 tsp vanilla
1/2 tsp salt
2 tsp baking powder
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1 3/4 c. flour
1 cup chopped strawberries (or other fruit)
Preheat oven to 375 F. Mix all wet ingredients together. In another bowl, mix all dry ingredients together. Gently toss chopped fruit in flour mixture. Add wet ingredients to dry and mix gently. Fill muffin cups and bake for 25 minutes.
This is a muffin recipe that I found on allrecipes.com that I have changed a little bit and my family loves these muffins! This time, I also had some fresh peaches I needed to use up. So I made a double batch; one batch of strawberry, one of peach. I can't tell my favorite because they are both so good!
Strawberry Muffins
1/4 c. canola oil
1/2 c. milk
1 egg
1/2 tsp vanilla
1/2 tsp salt
2 tsp baking powder
1/4 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1 3/4 c. flour
1 cup chopped strawberries (or other fruit)
Preheat oven to 375 F. Mix all wet ingredients together. In another bowl, mix all dry ingredients together. Gently toss chopped fruit in flour mixture. Add wet ingredients to dry and mix gently. Fill muffin cups and bake for 25 minutes.
You can freeze these muffins, too! Let muffins cool completely, wrap in plastic wrap an place in freezer bag or container. Freeze. When read to eat, thaw and warm up in the microwave.
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