Earlier this week my sister texted me a
recipe for strawberry muffins and I took one look and was sold. Strawberries are oddly cheap right now and because of my low blood platelets, I am stuffing myself full of berries. Unfortunately Ford has a pretty bad allergy to raw berries but since the strawberries are cooked, he absolutely loved these muffins! I had all the ingredients on hand and whipped them up yesterday and sad to say, they are half gone! I love having muffins and breads on hand for quick and easy snacks. These will definitely be making a regular appearance in our house, I may even add some dark chocolate chips in my next batch.
Ingredients (12 muffins)
2 eggs
2/3 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup Greek yogurt
1 1/2 cups diced strawberries
Extra sugar
1. Mix all ingredients except strawberries until batter is formed
2. Fold in strawberries
3. Scoop batter evenly into lined muffin tins
4. Sprinkle with sugar
5. Bake for 20 minutes at 400 degrees
6. Serve warm and enjoy!
5 comments:
These look SOOO yummy! For the strawberries, is it 1 1/2 cups?
Can't wait to bake these! Just echoing Hannah's question - 1.5 cups or maybe pints? Thanks xo
Would love to make this but I am wondering the same as these ladies?! Cups or pints?
I made these muffins and they were divine!! I loved the cinnamon in them- it gave an extra boost of flavor. However, I found that they were a little bit dry. Any recommendations to make them more moist? Thanks!
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I really appreciate that! I will undoubtedly choose you for my paper next time! Best regards Gluten-free Diet
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