Strawberry Passion Muffins Food

STRAWBERRY-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
• Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

STRAWBERRY MUFFINS

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, salt and 1 cup of the sugar in medium bowl.
• Toss in strawberries, set aside.
• Beat together eggs, butter, milk and vanilla in small bowl.
• Add wet ingredients to the dry ingredients; stir until just combined.
• Spoon batter into muffin tins lined with paper.
• Sprinkle 1/2 tsp of sugar on top of each muffin.
• Bake 25 minutes or until a toothpick inserted in middle of muffin comes out clean.

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.

FLORIDA STRAWBERRY MUFFINS

Steps:

• In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
• Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

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 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
• In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
• Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
• Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

STRAWBERRY CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases. Mix the flour and sugar together in a large bowl. In a large jug, whisk together the eggs, yogurt and melted butter. Gradually mix the wet ingredients into the dry until you have a smooth batter, then fold in the strawberries.
• Fill the prepared cases so they are about three-fourths full. Bake for 25-30 mins, or until golden and a skewer inserted into the middles comes out clean. Leave to cool.
• Meanwhile, make the icing. Beat the sugar and butter together until smooth and pale, then add the milk, vanilla and a little pink food colouring and beat until the icing is an even pale pink shade. Spoon the icing into a piping bag fitted with a star nozzle, then pipe in swirls onto the cooled cupcakes. Decorate each with a strawberry half or small strawberry, then serve.

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.

WHOLE WHEAT STRAWBERRY MUFFINS

Steps:

• Preheat your oven to 350. Also, prep your muffin pan using muffin liners and/or nonstick .
• In a mixing bowl , use a fork or whisk to mix together the flour, baking soda, and cinnamon.
• Next, in a large mixing bowl, blend together the applesauce, honey, oil, and vanilla extract.
• For the next step, we will add the dry ingredients from the first bowl (flour etc) to the large mixing bowl with the applesauce mixture. Do this by adding half of the dry ingredients at a time, stirring gently between additions.
• Lastly, use a rubber spatula (or similar utensil) to gently fold in the strawberries.
• Fill your prepared muffin cups 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean. Allow these muffins to cool before serving.

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!

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).

STRAWBERRY PASSION MUFFINS

Steps:

• Preheat oven to 375oF/190oC/Mark 5.
• Combine sliced fresh strawberries with sugar and blood orange juice or orange juice. Marinate for about 30 minutes, then drain and reserve liquid into a large mixing bowl for wet ingredients. Set aside strawberries.
• Spray muffin tin with canola oil cooking spray, and then add paper muffin cups to tin and spray cups with canola oil cooking spray. Set aside.
• In the mixing bowl containing reserved strawberry juice, combine the other wet ingredients (melted butter, eggs, chosen extract) and white sugar, then whisk together until blended.
• In a separate bowl sift together all dry ingredients (flours, baking soda, nutmeg and salt). You may have some small grains left behind the sifter, just add them into the bowl. Mix well.
• Lightly stir wet ingredients into dry ingredients, just until moistened. Then fold in reserved marinated strawberries.
• Fill muffin cups to the top and then sprinkle with any amount of sugar you desire.
• Bake for 20 to 25 minutes or until toothpick or skewer comes out clean when inserted into the centre of the cake.
• Remove muffins from the tin keeping leaving paper intact, place them on a rack tray and allow to cool or eat warm.

EASY STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 180 C/350 F/Gas Mark 4. Measure out all your dry ingredients into a large mixing bowl. Set aside 1 tbsp plain flour for the strawberries later.
• Put 12 paper cases in your muffin tray.
• Measure out all the wet ingredients into a measuring jug. I measure the milk in first then add the rest. I use a tbsp measure for the oil. Whisk the wet ingredients together well.
• Cut the green tops off the strawberries and chop into small chunks about 1 cm square. Put 1 tbsp of plain flour in the bowl with them and mix through until they are all coated in it.
• Tip the liquid into the mixing ingredients and mix as little as you need to until you can't see any dry bits/flour left. Tip in the strawberries and again mix through as little as possible to distribute them.
• Divide the batter into the paper cases. Fill them up to roughly 1 cm below the rim pf the paper case. I use a large serving spoon and my clean finger.
• Top each one with a generous pinch of granulated sugar.
• Bake for 20/25 mins until golden brown and firm when pressed.
• After 5 mins left in the muffin tray remove to a wire rack to cool.
• Apply To Sergeant Major's Face

FRESH STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Beat 3/4 cup sugar and butter together in a mixing bowl using an electric mixer until creamy. Add egg and mix well.
• Sift flour, baking powder, and salt together in a small bowl. Add flour mixture and milk alternately to butter mixture until combined. Stir in vanilla extract. Gently stir in strawberries.
• Spoon batter into the prepared muffin cups. Combine 3 teaspoons sugar and cinnamon in a small bowl and sprinkle over tops of muffins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

FRESH STRAWBERRIES MUFFINS

Steps:

• Melt butter ( I put in microwave 10-20 second) and put in mixing bowl
• Add sugar, eggs, vanilla, baking powder, salt and milk then mix it well. Add flour little by little and mix it
• Add Strawberries and mix it
• In a small mixing bowl, combine crumb for topping ingredients butter 1/2 cup melted, brown sugar 1/3 cup, white sugar 1/3 cup, cinnamon 1 teaspoon and flour 1/2 cup
• Use a fork to mix it well
• pour the batter into muffin tins
• Sprinkle the crumb over the top of the muffin batter
• Bake them for 16-18 minutes at 375 F
• Let it cool off little bit