Strawberry Muffins

strawberry muffins

I absolutely love strawberry season!!!   I especially LOVE that Hunter Bear will eat them! Since we have moved our mornings are a bit different and I have to make breakfast every morning before school.  I sent Drew to the store for a few things and he came back with his idea of breakfast that basically equated to 4!!!! boxes of waffles (they were “four for $9″, so it only makes sense to buy that many), a bag of chocolate covered donuts and blueberry mini muffins……..MY idea of breakfast is a bit different and likely includes something whole grain, scrambled eggs and fresh fruit, but time isn’t always on our side, so I put the leftover strawberry puree from Saturday’s Strawberry Bellinis to good use with these muffins for something quick and easy.  It is a bit of a contradiction from my previous breakfast line-up, but even I will cave for the little guy with a sugary breakfast treat every now and then.  I mean they do have fresh strawberries in them after all!

Strawberry Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 24 mini muffins

Strawberry Muffins

Ingredients

  • 1 egg
  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 cup strawberries, pureed
  • 1 3/4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

Instructions

  1. In the bowl of a stand up mixer, lightly beat egg, oil, and milk. In a separate bowl, combine flour, sugar, salt, and baking powder. Add strawberries to flour mixture and toss to coat.
  2. Add flour in batches to egg mixture using the beater bar attachment.
  3. Line muffin pan with paper liners or spray generously with cooking spray to prevent sticking.
  4. Bake for 25-30 minutes at 375 degrees or 20-25 minutes if using a mini-muffin pan.
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Here are a few more strawberry recipes for you!!

Strawberry Bellini

Fresh Strawberry Bellini

Strawberry Basil Mimosa

Erin’s Strawberry Butter

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Comments

  1. These sound fabulous! I love that you pureed the strawberries in your recipe. Great summer muffin!

    • Thanks, Jennifer!! I had the puree leftover from strawberry bellinis, but it turned out really good especially with the mini muffins!

  2. Looks good! Question: for the canola oil, is 1/4 tablespoons correct? I’ve never seen that measurement before, in fact, I don’t think my measuring spoons even have 1/4 tablespoon. Just making sure that’s not a typo. Thanks!

    • Amy, so sorry for the delay! I corrected the recipe and it should be 1/4 cup. So sorry for the typo!! Thanks for stopping by!

  3. These look great. Did you start with a cup of strawberries and purée them, or make a full cup of purée? I definitely want to make these!

    • Hey Laurie, Thanks for stopping by. I used one cup of pureed strawberries. I think that would be about a half pint of strawberries to yield one cup. Let me know if you have any more questions. Best,Amanda

  4. I found the mix a little dry and really bland. I doubled the milk and quadrupled the puree, they turned out a little rubbery but they taste great and my eight month old can grip them without it turning into crumbs.

Trackbacks

  1. […] Strawberry Bellini Strawberry Basil Mimosa Erin’s Strawberry Butter Strawberry Muffins Seared Ahi Tuna with Roasted Balsamic Strawberries and Creamy […]

  2. […] All the lemon and orange muffins got me thinking…what if you could make a fruit muffin that was still all about the purity of the crumb? Couldn’t that be possible? I went to my old friend Google to see, and that’s where I found this lovely little recipe for Strawberry Mini Muffins. […]

  3. […] All the lemon and orange muffins got me thinking…what if you could make a fruit muffin that was still all about the purity of the crumb? Couldn’t that be possible? I went to my old friend Google to see, and that’s where I found this lovely little recipe for Strawberry Mini Muffins. […]

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