Strawberry Pecan Muffins Food

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STRAWBERRY MUFFINS



Strawberry Muffins image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 16 to 18 mufins

Number Of Ingredients 10

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
2 cups diced fresh strawberries
1 1/2 cups sugar

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 PECAN MUFFINS



Strawberry Pecan Muffins image

I found this delicious recipe in 'Chef John Folse's Plantation Celebrations', the cookbook I received from Luby in the latest cookbook swap. These are really quick and easy to throw together but don't over beat the dough. If your strawberries are very ripe you may want to sauté them in the oil before adding them to the milk/egg mixture. That will keep the muffins from being soggy. This recipe makes 12 regular sized or 6 large muffins.

Provided by Hey Jude

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup chopped strawberry
1/4 cup finely chopped pecans
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 pinch cinnamon
1 pinch nutmeg
1 cup milk
1 egg, beaten
3 tablespoons oil

Steps:

  • Preheat oven to 425°F.
  • In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and nutmeg.
  • In a separate bowl, mix milk, egg and oil with a whisk until well-blended; fold in strawberries and pecans.
  • Pour the liquid ingredients into the flour mixture and stir with a fork gently until well moistened; DO NOT beat this batter.
  • Drop equal amounts into well greased muffin tins until about 2/3 full (12 regular or 6 large).
  • Bake on center oven rack for 20-25 minutes or until done.

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