Muffins, Fresh Strawberry
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Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 181.8
- Total Fat: 7.2 g
- Cholesterol: 38.8 mg
- Sodium: 14.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 1.5 g
- Protein: 4.7 g
View full nutritional breakdown of Muffins, Fresh Strawberry calories by ingredient
Introduction
another great way to use your fresh strawberries this season another great way to use your fresh strawberries this seasonNumber of Servings: 9
Ingredients
-
1 cup + 0.5 Tbsp all-purpose flour
0.5 cup whole wheat flour
0.5 Tbsp baking powder
0.25 tsp baking soda
0.25 tsp salt
5 Tbsp unsalted butter, cubed and softened
6 tbsp sugar
1 large egg
1 tsp vanilla
1 tsp amaretto
0.75 cup plain fat-free Greek yogurt
0.75 cup chopped strawberries (~4 oz by weight, after hulling)
Coarse sugar, for sprinkling tops (optional)
Tips
13. Will keep ~3 days in a covered cake plate.
Directions
1. Preheat oven to 400
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
5. Beat in half of dry ingredients, followed by a third of the yogurt.
6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
7. Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
8. Spray a muffin tin with non-stick spray or line with paper liners.
9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
10. Sprinkle tops lightly with coarse sugar, if using.
11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
12. Let cool 5 minutes in the pan before removing and cooling completely.
Serving Size: 9 muffins
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
5. Beat in half of dry ingredients, followed by a third of the yogurt.
6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
7. Toss strawberries with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
8. Spray a muffin tin with non-stick spray or line with paper liners.
9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
10. Sprinkle tops lightly with coarse sugar, if using.
11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
12. Let cool 5 minutes in the pan before removing and cooling completely.
Serving Size: 9 muffins