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Strawberry Muffins

Muffins with fresh strawberries.
Print Recipe
Course: Bread
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 1 3/4 Cup Flour
  • 1 packet Strawberries and Cream instant Oatmeal
  • 1/4 teaspoon Salt
  • 1/2 Cup Sugar, granulated
  • 1 Teaspoon Sugar, granulated
  • 2 Teaspoons Baking Powder
  • 1 Cup Sliced Strawberries
Wet Ingredients
  • 1 Cup Milk
  • 1/4 Cup Canola Oil
  • 1 Large Egg

Equipment

  • 1 2.5 Quart Bowl Mixing wet ingredients
  • 1 1.5 Quart Bowl Mixing dry ingredients
  • 1 Small Bowl For sliced strawberries
  • 1 spatula
  • 1 Kitchen knife
  • 1 Cutting board
  • 1 Measuring cup set
  • 1 Measuring spoon set
  • 1 Fork
  • 1 Jumbo Muffin Tin
  • 1 Non-Stick Cooking Spray

Method
 

  1. Set the oven to 350 degrees F.
Dry Group
  1. Cut the strawberries and mix with 1 tablespoon of sugar and set aside in a small bowl.
  2. In a medium bowl mix the remaining sugar, flour, baking soda, salt and instant oatmeal and set aside.
  3. Add the  sliced strawberries to the dry flour/sugar mixture, and stir to incorporate.
Wet Group
  1. In a large bowl, mix the egg, milk and oil and lightly beat together and set aside.
  2. Add the milk/canola oil to the dry mixture.
  3. Spray jumbo muffin tins with non stick sooking spray.
  4. Pour mixture into jumbo muffin tins (makes 6) and bake for 22-26 minutes or until a toothpick comes out clean.