Strawberries And Cream Muffins Food

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.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

STRAWBERRIES AND CREAM MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl beat eggs.
• Gradually beat in sugar.
• Add 1/2 cup melted butter and vanilla while still beating until blended.
• In another bowl, mix flour, baking powder, salt and baking soda.
• Add flour mixture to egg mixture alternately with the sour cream.
• Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.
• Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.
• Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.
• Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.
• Bake muffins in your preheated oven for 20 to 25 minutes.

STRAWBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.

STRAWBERRIES AND CREAM MUFFINS

Steps:

• Preheat your oven to 160C and line a muffin tray with 12 muffin cases
• Blitz the freeze dried strawberries in a food processor until you have a strawberry dust
• In a medium bowl combine the oil, eggs, vanilla and whisk together well
• In a separate large bowl add the flour, sugar, strawberry dust and salt and mix together, then create a well and pour the wet mixture into it, followed by the yoghurt.
• Fold everything together gently for 3-4 fold, then add the white chocolate and stir together for 2 more.TIP: you want to be careful with muffins not to overmix. Lumps are welcome so only mix untul the mixture is almost just combined.
• Scoop the muffin mixture into the prepared tray and bake for 20-25 minutes until well risen and golden.
• To finish, crush a handful of freeze dried strawberries and sprinkle them on top of the muffins.

STRAWBERRY AND CREAM MUFFINS

Steps:

• Preheat oven to 180C/fan 160C/gas 5.
• In an electric food mixer (beater attachment) add the double cream, caster sugar, eggs and vanilla extract and mix (low speed) until the sugar has dissolved (7-8 mins).
• When this is done add your plain flour and baking powder to your cream mixture and mix until everything is combined.
• Now fold your strawberries in, trying not to break them up too much (don't worry if some of them do)
• Now spoon the mixture into your muffin cases, about 3/4 full and cook in the oven for 25-30 mins. They should be golden brown on top, then just leave to cool (if you think you can wait that long).

STRAWBERRIES AND CREAM MUFFINS

Steps:

• Gather the ingredients.
• Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.
• In a mixing bowl , combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.
• In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.
• Add to the dry ingredients along with the melted butter and stir just until combined.
• Fold in the strawberries. Fill muffin cups about 2/3 full.
• Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.
• Sprinkle the top of each muffin with a generous amount of crumb topping.
• Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
• Serve and enjoy!