ISO Strawberry muffin/bread recipes

[rinsav]

I did a search and found two strawberry muffin recipes:

Strawberry-orange muffins and strawberry-cream cheese muffins. Both sound good and I may make the strawberry-orange ones tonight. Anyone have any others to suggest? I want to send my parents off with something yummy to take to my Granny (they're going up there for a week). Thanks!:)

[funnybone]

I found these in MC:


* Exported from MasterCook *

Strawberry-Macadamia Nut Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1/3 cup margarine or butter -- melted
1 egg
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh strawberries
1/2 cup chopped macadamia nuts

Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups. Beat milk, margarine and egg in large bowl. Stir in flour, sugar, baking powder and salt just until flour is moistened. Fold in strawberries and macadamia nuts. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.

Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998."
Yield:
"12 Muffins"


NOTES : Macadamia nuts have a rich, buttery, slightly sweet flavor. To keep them fresh, store opened containers of macadamia nuts in the refrigerator or freezer. If you'd like, you can substitute chopped pecans or almonds for the macadamia nuts in this recipe.


* Exported from MasterCook *

Strawberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins & Sweet Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 egg
2 cups all-purpose flour
1 cup strawberries -- chopped
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt

PECAN STREUSEL TOPPING
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons melted margarine or butter

Heat oven to 400º. Grease 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or line with paper baking cups.

Mix milk, oil, orange peel and egg in large bowl until well blended. Stir in remaining ingredients except Pecan Streusel Topping,
just until moistened.

Prepare Pecan Streusel Topping. Fill muffin cups two-thirds full with batter. Sprinkle batter with Pecan Streusel Topping. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.

PECAN STREUSEL TOPPING:

Mix all ingredients until well blended.

____________________

Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe.

Copyright:
"© General Mills, Inc. 1998"
Yield:
"12 muffins"


NOTES : Stir a little honey into some softened butter and serve it with these muffins, fresh from the oven. It's delicious!





* Exported from MasterCook *

Fresh Strawberry Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Cooking Light 1993


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups fresh strawberries -- sliced
1 cup nonfat buttermilk
1/3 cup margarine -- melted
1 1/4 teaspoons vanilla extract
1 egg -- lightly beaten
1 egg white -- lightly beaten
Vegetable cooking spray
1 1/2 tablespoons sugar

Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh strawberries; stir well, and make a well in center of mixture.

Combine buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring just until moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle 1-1/2 tablespoons sugar evenly over muffins.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; let cool on a wire rack.

(serving size: 1 muffin)

Source:
"Cooking Light, May/June 1993, page 146"
Copyright:
"© Cooking Light"
Yield:
"1 1/2 dozen"



* Exported from MasterCook *

Berry-Capped Strawberry Cupcakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cupcakes:
1 1/2 cups chopped strawberries (about 1-pint basket)
1/4 cup granulated sugar plus 1 cup
1 teaspoon grated lemon rind
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter -- (1 stick) at room
temperature
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
Frosting:
1/4 cup butter -- (1/2 stick) at room
temperature
1 3/4 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla
Garnish:
9 strawberries -- halved or quartered
1/4 cup strawberry jelly -- melted


1. Heat oven to 350°. Line 18 standard-size muffin cups with paper liners.
2. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.
3. Mix flour, baking powder, baking soda and salt in large bowl.
4. Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
6. Bake in 350° oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.
7. Frosting: Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.
8. Garnish: Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.
9. Frost tops of cupcakes. Top each with glazed strawberry piece(s).

Makes: 18 cupcakes. Prep: 15 minutes. Cook: 8 to 10 minutes. Bake: at 350° for 18 to 20 minutes.

www.familycircle.com

Nutrient Value Per Cupcake: 226 calories, 9 g fat (5 g saturated), 3 g protein, 35 g carbohydrate, 0 g fiber, 109 mg sodium, 57 mg cholesterol.


NOTES :
Chopped bits in the batter, slices on top-our cupcakes will appeal to kids and grown-ups alike.



* Exported from MasterCook *

Strawberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Florida Dept of Agriculture


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups chopped Florida strawberries
3/4 cup sugar
1 3/4 cups all-purpose flour -- unsifted
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs -- beaten
1/4 cup butter -- melted
1 teaspoon pure vanilla extract

Combine the strawberries and 1/2 cup sugar in a small bowl. Set aside for 1 hour.

Drain; reserve liquid and strawberries separately. Preheat oven to 425 degrees F. Combine flour, baking soda, nutmeg and salt. Set aside.

Mix the eggs, butter, vanilla extract and 1/4 cup sugar and liquid from strawberries in a medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 greased muffin pans. Bake for approximately 20 minutes. Serve warm.

Source:
"The Florida Department of Agriculture"
Yield:
"12 muffins"



* Exported from MasterCook *

Strawberry Rhubarb Muffins

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BATTER
2 3/4 cups ROBIN HOOD All Purpose Flour
1 1/4 cups brown sugar -- packed
1 1/4 tsp baking soda
1/2 tsp salt 2 mL
1/2 cup margarine -- melted
1 egg
1 cup buttermilk
1 1/4 cups rhubarb -- chopped
3/4 cup strawberries -- chopped
TOPPING
1/2 cup brown sugar -- packed
1/2 tsp cinnamon


Preparations

COMBINE first 4 dry ingredients. Combine remaining ingredients for batter in large mixing bowl. Add dry ingredients. Mix thoroughly until dry ingredients are moistened.

Spoon into 18 muffin cups sprayed with a non-stick spray.

COMBINE topping ingredients. Sprinkle evenly on muffins.

BAKE at 350°F (180°C) for 25-30 minutes, or until tops are firm to touch.


Nutrient Content Per Portion

Energy 210 Cal
Protein 2.9 g
Fat 5.7 g
Polyunsaturates 1.4 g
Monounsaturates 3.1 g
Saturates 1.1 g
Cholesterol 12 mg
Carbohydrate 37
Dietary fibre 0.9 g
Sodium 250 mg
Potassium 159


NOTES :
It’s hard to say why friends and family will love these muffins so much. Maybe it’s the tangy taste of fresh rhubarb in Strawberry Rhubarb Muffins, the sweet goodness of fresh strawberries, or the cinnamon brown sugar crumble topping in every bite.

Whatever the reason, this is one muffin recipe that combines two delicious flavours for a result that will tickle your taste buds! Especially good served warm from the oven, Strawberry Rhubarb Muffins made with Robin Hood All Purpose Flour can be prepared, served, (and probably eaten!) in less than an hour.

[pilgrim719]

I made these muffins a couple weeks ago and really liked them! So did DH, who's been snacking on them from our muffin stash in the freezer. They're very moist and have a kind of spongey texture, different from a normal muffin, I think the sour cream makes them very tender. They're also pretty healthy too, since there's no fat used in the recipe.

Kari

Sour Cream Muffins

1/4 cup unsweetened applesauce
3/4 cup white sugar
2 eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup nonfat sour cream
1 cup fresh strawberries

1. Preheat oven to 400 degrees F (200 degrees C). Line a
muffin pan with paper muffin liners.
2. In a medium bowl, stir together the applesauce, sugar
and eggs. Combine the flour and baking soda, add to the
wet mixture and mix well. Stir in the sour cream, then
fold in the berries. Spoon the batter into the prepared
muffin cups. Cups should be at least 3/4 full.
3. Bake for 15-20 minutes in the preheated oven, until
muffins spring back when touched lightly.

[rinsav]

Oh my gosh, Funnybone, thank you so much for all those recipes! I don't know which to choose...they all look so tasty! I have a question for you - If I don't have an orange to grate, is there any way for me to use orange juice to get the same taste or should I just leave the orange out? Thanks!

Kari, those sour cream muffins sound great too! Can't wait to try them!

[funnybone]

Originally posted by rinsav
If I don't have an orange to grate, is there any way for me to use orange juice to get the same taste or should I just leave the orange out? Thanks!


I'd just leave it out or use lemon peel.

[JaneStarr]

I made and really liked the Fresh Strawberry Muffins when they first came out. I'll have to remember to make them again.

Jane

[rinsav]

I made a batch of the Fresh Strawberry Muffins tonight and I think DH and I will have one or two with dinner (breakfast for dinner - crepes!). I'll let you all know how they are.

[ClaraB]

Here's my recipe (actually, a friend's) for strawberry muffins. Very yummy...

Strawberry Muffins

1 1/4 c sugar
1/2 c butter, softened
2 eggs
1 3/4 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
2 c fresh strawberries, chopped
1/4 c flour
2 tsp sugar

Cream together butter and 1 1/4 c sugar. Add eggs one at a time. Mix thoroughly the 1 3/4 c flour, baking powder and salt. Add dry ingredients alternately with the milk. Gently mix the strawberries and 1/4 c flour. Fold into batter. Fill large greased muffin tins 2/3 full. Sprinkle with 2 tsp sugar. Bake in 375F oven for 20 to 25 minutes. Makes 14-16 muffins.

[lonetree1353]

Hi just registered and this is my first post. I made the sour cream muffins today and just wanted to thank Pilgram for posting the recipe. They were moist and delicious. Will definately make these again.

[pilgrim719]

Originally posted by lonetree1353
Hi just registered and this is my first post. I made the sour cream muffins today and just wanted to thank Pilgram for posting the recipe. They were moist and delicious. Will definately make these again.

Welcome to the boards! I'm honored to be mentioned in your first post! There are hundreds of wonderful recipes posted on the boards, I'm sure you'll find many more you like! :)

Kari

[rinsav]

I made the Fresh Strawberry Muffins and they were great...very moist! I'm thinking about making Kari's Sour Cream Muffins but I don't have any unsweetened applesauce. In fact, I think I just have the cinnamon kind. Do you think that would be okay or make it taste weird?

[pilgrim719]

Originally posted by rinsav
I'm thinking about making Kari's Sour Cream Muffins but I don't have any unsweetened applesauce. In fact, I think I just have the cinnamon kind. Do you think that would be okay or make it taste weird?

If it were me, I'd probably go ahead and use the cinnamon applesauce. I don't think the added sweetness would make the muffins unbearably sweet at all, and I love cinnamon! I've used the sweetened applesauce in place of unsweetened before and never noticed much difference. Let me know how they come out if you make them that way!

Kari

[MiMo]

The Strawberry Muffins that funnybone posted by the Florida Department of Agriculture are so delicious. I found the recipe here on this board a few months back and made them once a week when strawberries were in season here. Sadly, the strawberries aren't looking so good anymore, so I won't be making these again until next year. This recipe will be my standard Strawberry Muffin recipe from here on. They are so easy to make, too. Surprising to me, they are extremely "guy-friendly", too. I serve them with strawberry jam and clotted cream. YUM!!!

[meslgh]

Funnybone, do you have nutritional info for any of the muffins you posted? Also, I'm curious, have you tried any of these yourself? Do you have a favorite? TIA.

[Vicanddi]

Mimo, you could always use frozen strawberries. I make a bread and a cake recipe using frozen strawberries, and it always has a fresh taste.

[Terrytx]

Originally posted by pilgrim719
I made these muffins a couple weeks ago and really liked them!

Sour Cream Muffins



I made these last night to have around for breakfast and they are very good. I really like the texture and they aren't too sweet. Thanks Kari:D