Muffins

Double Strawberry Muffins

double-strawberry-muffins

Cook Time: 15 Min

Yield: 12 Servings

double-strawberry-muffins

Ingredients

  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1/2 C. sugar
  • 1 large egg
  • 1/2 C. buttermilk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. finely grated lemon peel
  • 1/3 C. Crisco® Pure Canola Oil
  • 1/4 C. Polaner Strawberry All Fruit
  • 3/4 C. fresh strawberries, diced

Directions

  1. HEAT oven to 375°F. Coat 12 muffin C. lightly with no-stick cooking spray like Baker’s Joy®. Or use paper or foil cupcake liners.
  2. COMBINE flour, baking powder, salt and sugar in medium bowl. Beat egg with buttermilk in small bowl. Stir in vanilla, lemon peel, oil and jam. Stir buttermilk mixture and diced strawberries into flour mixture just until blended. Divide mixture between prepared muffin cups.
  3. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Serve warm.
  4. These muffins are best if baked just before serving. If made in advance, wrap in foil; heat 10 minutes at 300°F.

Double Strawberry Muffins

double-strawberry-muffins

Cook Time: 15 Min

Yield: 12 Servings

Ingredients

  • 1 1/2 C. all-purpose flour
  • 1 1/2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. salt
  • 1/2 C. sugar
  • 1 large egg
  • 1/2 C. buttermilk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. finely grated lemon peel
  • 1/3 C. Crisco® Pure Canola Oil
  • 1/4 C. Polaner Strawberry All Fruit
  • 3/4 C. fresh strawberries, diced

Directions

  1. HEAT oven to 375°F. Coat 12 muffin C. lightly with no-stick cooking spray like Baker’s Joy®. Or use paper or foil cupcake liners.
  2. COMBINE flour, baking powder, salt and sugar in medium bowl. Beat egg with buttermilk in small bowl. Stir in vanilla, lemon peel, oil and jam. Stir buttermilk mixture and diced strawberries into flour mixture just until blended. Divide mixture between prepared muffin cups.
  3. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Serve warm.
  4. These muffins are best if baked just before serving. If made in advance, wrap in foil; heat 10 minutes at 300°F.

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