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Recipe: Strawberry Mini-Muffins

This muffin recipe is a little different by using strawberries. They have a light flavor… really palate pleasing. I included these because mini muffins are always great to make… especially if you’re feeding a group. Serve these with scrambled eggs and a fruit salad… and you have a really nice breakfast …

I own a bunch of mini muffin tins because I make mini muffins a lot…. I take them to church breakfasts and food days at work… they’re inexpensive and I found it easier just to bake them in one batch… but if you don’t own a bunch of tins and have to bake this in batches… be sure to put the batter in the fridge between batches.

Enjoy!

Strawberry Mini Muffin Recipe:

All you need:

2 cups of flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
1/3 cup oil
1 egg
1 cup fresh strawberries, chopped
2 tablespoons sugar for topping

All you need to do:

Preheat oven to 375 degrees.

Spray mini muffin cups with cooking spray.

In a large bowl, combine flour, ½ cup sugar, baking powder and salt.

In a small bowl, combine milk, oil and egg, beat well.

Add the milk mixture to the dry ingredients and stir just until dry ingredients are moistened. You will have small lumps.

Gently stir in the strawberries.

Spoon rounded tablespoons of batter into each mini muffin cup. This should make approximately 36 mini muffins.

Sprinkle sugar over the tops of the batter.

Bake for 12 to 16 minutes or until lightly brown around the edges and a toothpick inserted in the center comes out clean.

Cool 3 minutes.

Remove muffins from the pan.

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