Servings: 8 | Yield: 8 muffins
I love these little wonders so much! If you are looking for a new and easy dessert that you can serve your friends and family, then, you have come to the right page. This recipe is not only easy but it is also very delicious! The taste of strawberries is the highlight of this recipe. I only use fresh sweet ripped strawberries because it gives more flavor. I have listed all the steps that you need to follow. Make sure not to skip 1 step for a perfect result. Enjoy!
¼ cup canola oil
½ cup milk
½ teaspoon salt
2 teaspoons baking powder
½ cup white sugar
1 ¾ cups all-purpose flour
1 cup chopped strawberries
HOW TO MAKE TENDER STRAWBERRY MUFFINS
Step 1: Ready the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Apply cooking spray in an 8-cup muffin tin. Use paper liners if you do not have cooking spray.
Step 3: Add egg, milk, and oil in a small bowl. Beat until texture becomes light.
Step 4: In a separate medium bowl, add flour, baking powder, sugar, and salt. Whisk until well mixed.
Step 5: Add in the chopped strawberries and coat completely with the flour mixture.
Step 6: Transfer in the milk mixture and stir until well blended.
Step 7: Fill each muffin cup with the mixture.
Step 8: Place inside the preheated oven and bake for 25 minutes or until it bounces back after poking with your finger.
Step 9: Remove from the oven and allow it to cool to room temperature for at least 10 minutes.
Step 10: Remove from the pans. Serve and enjoy!
Do not apply too much pressure when pounding the batter.
Only use sweet strawberries for the best flavor.
Slice small strawberries to lessen the moisture.
You can use frozen or fresh strawberries.
Per Serving: 233.1 calories; 24.5 mg cholesterol; 283 mg sodium; 4.2 g protein; 35.9 g carbohydrates
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