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These strawberry muffins can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Ingredients
- ½ cup milk
- ¼ cup canola oil
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup chopped strawberries
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners.
Step 2
Lightly beat milk, oil, and egg in a small bowl.
Step 3
Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups.
Step 4
Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely.
Editor’s Note:
Please note the different yield, as well as the addition of vanilla when using the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 5% |
| Cholesterol25mg | 8% |
| Sodium283mg | 12% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber1g | 4% |
| Total Sugars14g | |
| Protein4g | |
| Vitamin C11mg | 57% |
| Calcium96mg | 7% |
| Iron2mg | 9% |
| Potassium91mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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