0 0
Berry Smash Muffins Strawberry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 2/3 cups fresh strawberries
2/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 1/2 cups gold medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Nutritional information

172.2
Calories
63 g
Calories From Fat
7.1 g
Total Fat
1.1 g
Saturated Fat
31 mg
Cholesterol
161.8 mg
Sodium
24.8 g
Carbs
0.9 g
Dietary Fiber
12.2 g
Sugars
2.8 g
Protein
741g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Berry Smash Muffins Strawberry

Features:
    Cuisine:

    Family favorite recipe. We love using these with strawberries that need to be used up or if we have any in the freezer. I find they work better with the frozen ones as extra juice to make them super moist. I've even done them with blueberries and raspberries as well as a mix of fruit. Only thing I change is I add a teaspoon of vanilla to it.

    • 43 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Berry-Smash Muffins (Strawberry Muffins), These are very easy, fun for kids, and taste great! From The Rainbow Bakery children’s cookbook by Gold Medal , Family favorite recipe We love using these with strawberries that need to be used up or if we have any in the freezer I find they work better with the frozen ones as extra juice to make them super moist I’ve even done them with blueberries and raspberries as well as a mix of fruit Only thing I change is I add a teaspoon of vanilla to it , The muffin recipe is a skeleton of what you need to do You need to chop strawberries, whisk eggs, and whisk dry ingredients There is no baking power The muffins fall apart if you literally dont crush your strawberries to get out the acidic juices that mix with the baking soda The muffins burnt Cook at a lower level in your oven These were tasty but I wont be making this recipe again


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oven to 425 F.

    2
    Done

    Put a Paper Baking Cup in Each of 12 Regular-Size Muffin Cups, or Grease Just the Bottoms of 12 Muffin Cups.

    3
    Done

    Slightly Smash Strawberries in Large Bowl, Using Fork.

    4
    Done

    Stir in Sugar, Oil and Eggs Until Mixed.

    5
    Done

    Stir in Other Ingredients Just Until Moistened.

    6
    Done

    Spoon Batter Into Muffin Cups.

    7
    Done

    Bake 15 to 18 Minutes or Until Light Golden Brown or Toothpick Poked in Center Comes Out Clean.

    8
    Done

    Cool 5 Minutes.

    9
    Done

    Loosen Sides of Muffins from Pan If Needed, and Take Them Out of the Pan.

    10
    Done

    Makes 12 Muffins.

    11
    Done

    Tip: If You Do not Have Fresh Strawberries, You Can Use Frozen Strawberries That You Have Thawed and Drained.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Cheesy Tomato Soy Casserole: A Vegetarian Delight
    previous
    Cheesy Tomato Soy Casserole: A Vegetarian Delight
    Featured Image
    next
    My Spinach Dip
    Cheesy Tomato Soy Casserole: A Vegetarian Delight
    previous
    Cheesy Tomato Soy Casserole: A Vegetarian Delight
    Featured Image
    next
    My Spinach Dip

    Add Your Comment

    5 × 3 =