Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Strawberry Muffins |
Breakfast-7003 |
| Ingredients |
|
| 1 1/2 cups |
strawberries, chopped |
| 3/4 cup |
sugar |
| 1 3/4 cups |
all-purpose flour, unsifted |
| 1/2 teaspoon |
baking soda |
| 1/4 teaspoon |
ground nutmeg |
| 1/4 teaspoon |
salt |
| 2 |
eggs, beaten |
| 1/4 cup |
butter, melted |
| 1 teaspoon |
pure vanilla extract |
| |
| Preparation |
| Combine the strawberries and 1/2 cup sugar in
a small bowl. Set aside for 1 hour. Drain and reserve liquid
and strawberries separately. Preheat oven to 425 degrees F.
Combine flour, baking soda, nutmeg and salt. Set aside. Mix
the eggs, butter, vanilla extract and 1/4 cup sugar and liquid
from strawberries in a medium bowl. Add flour mixture. Stir
until combined. Fold in reserved strawberries. Spoon into 12
greased muffin pans. Bake for approximately 20 minutes. Serve
warm.
Yield
12 muffins |
|
Look for "Fresh from Florida" ingredients
at your grocery store. |
