Strawberry Surprise Snackin Muffins Food

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
• Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
• Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

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.

FRESH STRAWBERRY MINI MUFFINS

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.

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 SURPRISE SNACKIN MUFFINS

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.

SUNNY MORNING MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
• In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
• In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
• Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
• Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

MINI STRAWBERRY SURPRISE MUFFINS

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.

SMULTRINGER NORWEGIAN DOUGHNUTS

Steps:

• Beat eggs and sugar until light and fluffy.
• Whip crream and sour cream together.
• Sift flour, baking powder and cardamom together.
• Add alternately, with butter and cream mixture, to the egg mixture.
• Mix lightly together.
• Refrigerate overnight.
• Roll out dough.
• Cut doughnuts.
• Reroll scraps and cut out doughnuts.
• Have oil at 350 degrees Fahrenheit.
• Deep fry, a few at time, until golden, 3 to 4 minutes.

HIDDEN SURPRISE MUFFINS

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.

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.

STRAWBERRY SURPRISE

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.).