Stuffed Strawberry Muffins Recipes

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.

STUFFED STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Combine dry ingredients in a medium bowl.
• Combine milk, egg and butter.
• Gently stir wet ingredients into the dry ingredients until moistened.
• Spoon batter into greased pans (reserving 1/2 cup for topping).
• Put 1 teaspoon of strawberry jam into each muffin.
• Spoon remaining batter on top of the jam and bake for 15 to 20 minutes.
• Remove muffins and cool on wire rack.

STUFFED STRAWBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease muffin cups.
• In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well.
• In another bowl, combine milk, butter, and egg.
• Add dry ingredients to milk mixture and mix gently until moistened.
• Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins.
• Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top.
• Bake at 400 degrees for 15 to 20 minutes.
• Remove muffins from pan and cool on wire rack.