Strawberry Pecan Muffins Recipes
STRAWBERRY PECAN MUFFINS
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
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.
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
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