Strawberry Cinnamon Muffins Food

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

STRAWBERRY MUFFINS WITH CINNAMON-HONEY SPREAD

Steps:

• In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs and food coloring if desired; stir into dry ingredients just until moistened. Fold in pecans if desired. , Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done., Meanwhile, combine spread ingredients in a small bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator.

STRAWBERRY CINNAMON OATMEAL MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
• Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

STRAWBERRY CINNAMON MUFFINS

Steps:

• In a mixing bowl, whisk the eggs and sugar together until light and frothy.
• Add the milk, yogurt, vanilla, and melted butter; whisk gently.
• In another mixing bowl, add the flour, baking powder, salt, and cinnamon.
• Add the milk mixture to the dry indgredients; stir just until moistened.
• Gently fold in berries.
• Spoon batter into greased muffin cups; muffin cups should be 3/4 full.
• Bake at 375 degrees for 25 minutes or until pick comes out clean.
• Remove muffins from pan and cool on a wire rack.

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.

LOWER-FAT STRAWBERRY CINNAMON MUFFINS

Steps:

• Preheat oven to 375.
• Whisk together flour and next 4 ingredients in a large bowl.
• Make a well in center of flour mixture.
• Whisk together yogurt, butter, milk and egg in a bowl.
• Add to flour mixture, stirring just until moist.
• Coat a 12-cup muffin tin with cooking spray.
• Spoon 1 tablespoon batter into each cup; top with 1 teaspoons jam.
• Top with remaining batter.
• Combine 1 tablespoon sugar and 1/2 teaspoons cinnamon; sprinkle over batter.
• Bake for 15 minutes or until a wooden pick comes out clean.
• Cool in pan on wire rack for 15 minutes before removing from pan.

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.