FRESH STRAWBERRY MINI MUFFINS
These muffins are really easy make and don't taste as sweet as some. The recipe says it makes 36 but I usually get about 22 out of this recipe.
Provided by Lvs2Cook
Categories Quick Breads
Time 31m
Yield 36 muffins
Number Of Ingredients 8
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.
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
MINI DOUGHNUT MUFFINS
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite sized with none of the wait, once you've made them a few times you won't even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.
Provided by Martha Collison
Categories HarperCollins HarperCollins Dessert Kid-Friendly Muffin Jam or Jelly Quick & Easy Vanilla Cupcake Small Plates
Yield Makes 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
- Place the sugar, flour and baking soda in a bowl and combine.
- In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
- Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
- While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.
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