STRAWBERRY CORN MUFFINS
These strawberry corn muffins have a nice hearty texture from the corn meal and almond flour and are slightly sweet from the strawberries.
Provided by Running to the Kitchen
Categories Baked Goods
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and grease a muffin tin.
- Combine corn meal, almond meal, baking powder and salt in a large bowl.
- Whisk together remaining ingredients except strawberries in a separate bowl.
- Add wet ingredients to dry and mix to combine.
- Fold in strawberries.
- Spoon mixture out into muffin tins.
- Bake for 20-22 minutes until edges start to turn golden.
- Remove from oven and let cool for 5-10 minutes before popping out of the tin.
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.
BERRY CORNMEAL MUFFINS
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g
STRAWBERRY CORN MUFFINS
Did you know that the Indians used Strawberries to sweeten their cornbread? After a little modification we developed strawberry shortcake from this Indian treat.
Provided by SK H @Soos
Categories Muffins
Number Of Ingredients 9
Steps:
- Clean and cut up your strawberries and using the 1tblspoon of sugar mix till the strawberries are covered and they will mascerate.
- Preheat oven to 375 degrees. Spray muffin tins or line with papers.
- Mix all the dry ingredients and then add the oil and egg. Add the cream and the berries and combine well. I used a wooden spoon.
- Fill muffin tins 1/2 to 3/4 full of the mix and bake. Sprinkle with powdered sugar when they come out of the oven once they have cooled.
STRAWBERRY CORN CAKES
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 330, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams
STRAWBERRY CORN MUFFINS
Make and share this Strawberry Corn Muffins recipe from Food.com.
Provided by Vino Girl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line muffin cups with paper liners or spray with nonstick spray.
- Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
- In a separate mixing bowl, mix together eggs and buttermilk.
- Add dry mixture to egg mixture.
- Fold in butter and strawberries.
- Divide batter among muffin cups.
- Bake for 15-20 minutes or until browned.
- Cool in pan for 10 minutes before transferring to a wire rack to finish cooling completely.
Nutrition Facts : Calories 150.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 41.4, Sodium 230.3, Carbohydrate 26.6, Fiber 1.3, Sugar 10.3, Protein 3.9
STRAWBERRY CORN MUFFINS
Dried strawberries can be found in some grocery stores and specialty-food markets. You can also make muffins plain or with dried cranberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12 muffins
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar.
- Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool.
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