FRESH STRAWBERRY MINI MUFFINS
These muffins are really easy make and don't taste as sweet as some. The recipe says it makes 36 but I usually get about 22 out of this recipe.
Provided by Lvs2Cook
Categories Quick Breads
Time 31m
Yield 36 muffins
Number Of Ingredients 8
Steps:
- Heat oven to 375º and spray 36 mini muffin cups with cooking spray.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In another smaller bowl, mix the milk, oil, and egg.
- Add wet mixture to dry, stirring just enough to mix it together.
- Do not over mix or the muffins will be tough.
- Gently fold in the chopped strawberries.
- Divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins.
- Bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
MINI ALMOND BUTTER AND STRAWBERRY MUFFINS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 24 mini muffins
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line 24 mini-muffin cups with paper liners.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend. Whisk together the almond butter, sugar, oil, vanilla and eggs in a large bowl to blend. Add the dry ingredients in 2 batches and stir just until blended.
- Fill each muffin cup half-full with batter. Spoon 1/2 teaspoon of the jam on top of each muffin cup, and then spoon the remaining batter on top to cover the jam. Bake until the tops are golden brown, 25 to 30 minutes. Transfer to a rack and cool.
- Spoon 1/2 teaspoon more of the jam on top of each muffin in the center.
HIDDEN SURPRISE MUFFINS
Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.
Provided by bunkie68
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Grease the bottom ONLY of a 12-cup muffin tin.
- Preheat the oven to 400 degrees F.
- In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
- In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
- Make a "well" in the dry ingredients and add the wet ingredients to the well.
- Stir until the mixture is moist.
- Don't overmix - the batter should be lumpy.
- Fill the muffin tins half full.
- Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
- Add more batter on top of the jelly so that each cup is 2/3 full.
- Bake for 20-25 minutes, or until golden brown.
- When the muffins are baked there will be a jelly surprise in the middle.
MASCARPONE MINI CUPCAKES WITH STRAWBERRY GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 48 mini muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
- In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
- Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
Nutrition Facts : Calories 102 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 6 milligrams, Sodium 77 milligrams, Carbohydrate 15 grams, Protein 1 grams, Sugar 12 grams
MINI STRAWBERRY SURPRISE MUFFINS
Make and share this Mini Strawberry Surprise Muffins recipe from Food.com.
Provided by mspebblesflinstone
Categories Strawberry
Time 22m
Yield 12-36 serving(s)
Number Of Ingredients 12
Steps:
- Grease mini or large muffin tray.
- Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
- In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
- Combine the dry ingredient to the wet. Mix till blended.
- Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
- Bake 425F for approx 12 - 14 Minutes.
- Should make approx 36 muffins.
- If you are making large muffins bake at 425F for about 14 - 16 minutes.
- makes 12.
Nutrition Facts : Calories 171.5, Fat 7.1, SaturatedFat 0.7, Cholesterol 35.2, Sodium 163.9, Carbohydrate 24.4, Fiber 0.7, Sugar 12, Protein 2.7
MUFFIN TIN STRAWBERRY PIES
Muffin tins are so versatile -- you can even use one to make mini fruit pies. Cute fluted rounds of baked pie dough stand in for a traditional double crust.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 mini pies
Number Of Ingredients 6
Steps:
- Position 2 oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
- Roll the pie dough into a 13-inch round. Cut the pie dough into 6 rounds using a 3 3/4-inch round cookie cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup. Poke the rounds all over with a fork.
- Bring the pie dough scraps together in a ball and re-roll into an 8-inch round. Cut into 6 rounds using a 2 1/2-inch round fluted cookie cutter. Using a paring knife, cut decorative slits into each fluted round and arrange on the prepared baking sheet. Brush with heavy cream and sprinkle with the coarse sugar. Bake the pie dough in the muffin tin and on the baking sheet until golden brown, about 10 minutes. Let cool completely.
- Meanwhile, puree the cornstarch, 1/4 cup granulated sugar, half the strawberries and 1/4 cup water in a blender. Transfer to a small saucepan, bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Remove from the heat, let cool completely and fold in the remaining strawberries.
- Whisk together the heavy cream and remaining 1 tablespoon granulated sugar in a medium bowl until soft peaks form.
- Remove the pie crust cups from the muffin tin. Spoon the strawberry filling into the cups and top with the fluted rounds and whipped cream.
KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS
These muffins have a strawberry surprise baked in the center. It's also a surprise that each one has only 9 grams of sugar! For little and big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
STRAWBERRY OAT MINI MUFFINS
Make and share this Strawberry Oat Mini Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 33m
Yield 24 muffins.
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Spray 24 miniature muffin cs.
- with nonstick cooking spray.
- Combine flour, oat bran, baking powder, baking soda and salt in a medium bowl.
- Whisk together buttermilk, apple juice concentrate, applesauce and vanilla in a small bowl.
- Stir buttermilk mixture into flour mixture until dry ingredients are almost moistened.
- Fold strawberries and pecans into batter just until dry ingredients are moistened.
- Do not overmix.
- Spoon batter into muffin cs.
- Bake 17 to 18 minutes or until lightly browned and tester comes out clean.
- Let cool in pan for 5 minutes; remove to racks.
- Serve warm or cool completely.
Nutrition Facts : Calories 47, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.3, Sodium 85.5, Carbohydrate 8.9, Fiber 0.8, Sugar 2.2, Protein 1.5
STRAWBERRY SURPRISE
Make and share this Strawberry Surprise recipe from Food.com.
Provided by byZula
Categories Punch Beverage
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Fill a 14-ounce glass with ice. Pour strawberries with syrup, and juices into a shaker and shake well.
- Pour drink over the ice, and add a fresh strawberry to the rim of the glass.
- Splash the soda over the top and serve with a straw.
- (Use the frozen, sweetened strawberries that come in boxes in the freezer section for this one. Be sure to thaw 'em first.).
Nutrition Facts : Calories 72.1, Fat 0.2, Sodium 12, Carbohydrate 18.3, Fiber 1, Sugar 15.7, Protein 0.4
MINI STRAWBERRY MUFFINS
I had a regular, plain old, strawberry muffin recipe and you will no believe what is in it now! My Dad doesn't even like white chocolate and he doesn't even know I put some in. My boyfriend LOVES them and they make your house smell AMAZING!!
Provided by EmmerzLoui
Categories Quick Breads
Time 48m
Yield 47 serving(s)
Number Of Ingredients 10
Steps:
- Cut the strawberries in to small pieces and put into a medium sized bowl.
- Mix the vanilla extract, sugar, eggs, and oil into the strawberries.
- In a large bowl mix the flour, baking soda, salt, and cinnamon.
- Stir the strawberry mixture in to the flour mixture.(if it is too dry put in a little more vanilla, NOT ALOT.).
- Grease the mini muffin tins with Crisco or use non-stick spray.(The size doesn't really matter, it is just what I used.
- Right before your put in the tins lightly stir in the chocolate.
- Once the tins are filled sprinkle a little sugar.(optional).
- Enjoy the amazing smell while they are in the oven at 420 degrees for 15 to 18 minutes.(Mine took 16.).
- When they come out poke the centers with a toothpick and if they come out clean they are done and let them cool for a few minutes.
- Take them out of the tins.
- ENJOY! (The taste and smell.).
Nutrition Facts : Calories 37.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 8.1, Sodium 1221.4, Carbohydrate 4.6, Fiber 0.7, Sugar 3.5, Protein 0.4
STRAWBERRY SURPRISE SNACKIN MUFFINS
Jelly filled treats. Sifting (pouring the flour through a special container with very small holes) is done to distribute the baking powder well. Sifting also makes the flour fluffier, which will make the baked dough fluffier. But if you don't have a sifter, just be sure to mix the flour with the baking powder and salt as throughly as possible before adding the wet stuff. I have not tried these muffins. I'm posting this recipe for safe keeping.
Provided by internetnut
Categories Breakfast
Time 30m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine egg, milk, and butter.
- In a separate bowl, sift together flour, sugar, baking powder, and salt and add to egg mixture; then fold in chopped strawberries.
- Spoon about 1 tablespoon batter into each of 12 greased muffin cups, and drop a teaspoon of strawberry jam into center of each.
- Cover jam with remaining batter. Bake at 400 for 15-20 minutes, or until golden brown.
Nutrition Facts : Calories 197.9, Fat 5, SaturatedFat 2.9, Cholesterol 29.7, Sodium 185.8, Carbohydrate 35.9, Fiber 0.9, Sugar 18.7, Protein 2.8
STRAWBERRY DONUT MINI MUFFINS
If you like strawberries and donuts, then this recipe is for you! These easy-to-make mini muffins are a great anytime treat!
Provided by Kim
Categories Muffins
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
- Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
- While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
- When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.
Nutrition Facts : Calories 76 calories, Carbohydrate 11.6 g, Cholesterol 12.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 78.7 mg
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