In the spring when fresh strawberries are in season, I like to cook these strawberry muffins as a quick breakfast. The prep time is short 15-20 minutes so you can have a tasty, moist and fluffy muffin in a jiffy.
Having them ready for a quick snack or breakfast and a great way to add fresh strawberries to my day.
Strawberries have a mild flavor. How do I turn up the flavor without altering the cooking or the finished muffin? There is a secret I’ll share with you. It’s strawberry oatmeal. This adds strawberry flavor without adding so many fresh strawberries which would alter the muffins.
You can top these muffins with butter or frosting. An easy cream cheese and yogurt frosting can be found here!Easy Cream Cheese and Yogurt Frosting
Ingredients
Equipment
Method
- Set the oven to 350 degrees F.
Dry Group
- Cut the strawberries and mix with 1 tablespoon of sugar and set aside in a small bowl.
- In a medium bowl mix the remaining sugar, flour, baking soda, salt and instant oatmeal and set aside.
- Add the sliced strawberries to the dry flour/sugar mixture, and stir to incorporate.
Wet Group
- In a large bowl, mix the egg, milk and oil and lightly beat together and set aside.
- Add the milk/canola oil to the dry mixture.
- Spray jumbo muffin tins with non stick sooking spray.
- Pour mixture into jumbo muffin tins (makes 6) and bake for 22-26 minutes or until a toothpick comes out clean.
