Monday, May 25, 2015

Fresh Strawberry Muffins

· 1 ½ cups strawberries, chopped
· ¾ cup sugar, divided
· ¼ cup butter, softened
· 2 eggs
· 1 teaspoon vanilla extract
· 1 ¾ cups flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 teaspoon cinnamon

1. Preheat oven to 425 degrees. Line a 12 cup muffin pan with liners.
2. Combine strawberries and ½ cup sugar in a medium bowl and let sit at least an hour.
3. In a mixing bowl, cream together the butter and remaining 1/4 cup sugar until fluffy. Slowly beat in eggs one at a time. Stir in vanilla.
4. In a separate bowl, combine the flour, baking soda, salt and cinnamon. Slowly stir the flour mixture into the butter mixture just until combined. Fold in reserved strawberries and liquid. Spoon into prepared muffin tin.
5. Bake 18-20 minutes or until toothpick inserted in the middle comes out clean. Allow to rest in pan 5-10 minutes before removing.

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