For those berry aficionados who prefer strawberries over blueberries, there is of course a strawberry muffin! The all-purpose flour is cut very slightly with wheat flour, thereby providing some textual and whole grain benefits to the tasty muffins.
RecipeSavants.comFor those berry aficionados who prefer strawberries over blueberries, there is of course a strawberry muffin! The all-purpose flour is cut very slightly with wheat flour, thereby providing some textual and whole grain benefits to the tasty muffins. Smart Recipes, American Recipes, Dairy Recipes, RecipesDairyAmericanStrawberry MuffinsPT37MServes 12
Ingredients:
1.25 Cups All-Purpose Flour0.5 Cup Whole Wheat Flour0.5 Teaspoon Baking Soda2 Teaspoons Baking Powder0.5 Teaspoon Salt1 Teaspoon Vanila Extract0.5 Teaspoon Cinnamon1 Large Egg1 Cup Buttermilk1.5 Cups Strawberries0.33 Cup Sugar1 Tablespoon Sugar0.25 Cup Olive OilPreheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.
In a large bowl, combine flours, baking soda, baking powder, cinnamon and salt.
In a separate bowl, toss strawberries in a bowl with 1/3 cup of sugar. And then lightly mash them with a potato masher. Set aside.
In a medium bowl, whisk egg with buttermilk, vanilla and oil until combine. Now gradually pour buttermilk mixture into the flour mixture along with berries and all of its juices. Gently fold until just combined. (Don’t overmix). Scoop batter into 12 muffin cups equally and sprinkle remaining sugar on top of muffins.
Bake for about 17 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.