Fresh Strawberry Muffins Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Muffins, Pastries, Scones

Fresh Strawberry Muffins

From Dorothy McNett's Recipe book at

3/4 cup finely diced strawberries (use the under-ripe ones)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 cup freshly squeezed orange juice
1/4 teaspoon almond extract
1 large egg
1/4 cup melted butter

Preheat oven to 400 degrees. Line muffin cups with papers. In a small bowl, gently toss the diced strawberries with about 1/2 cup of the flour and set aside. In a batter bowl, combine remaining flour with baking powder, soda, and sugar. Stir in coated berries and make a well in center. In another bowl, whisk orange juice, almond extract, egg, and melted butter and beat thoroughly. Pour all at once into the flour mixture and gently fold together. Spoon into prepared muffin cups and bake at 400 degrees for about 20-25 minutes. Makes about 12 muffins.

Recipe created 1995-05-24.

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