Friday, November 5, 2010

Strawberry Muffins

OK, this started out this morning as me trying to make Alton Brown's blueberry muffins. However, I quickly realized that I didn't have half the stuff I was supposed to use to make his recipe. But... I *really* wanted to make some muffins for breakfast.

So, I sorta "made up" this recipe using stuff I had in the house. Which is kinda scary. BUT, in this case, it worked out GREAT!

My kids and I loved these muffins, they are very tasty and very soft, fluffy muffins. These were a hit with ALL of my kids [I didn't tell the one that "doesn't like strawberries" about them having strawberry, and that kid ate 3 muffins and couldn't stop bragging about how delicious they were].

So, here is my creation:

Strawberry Muffins

- 1 cup sugar

- 1/2 cup canola oil

- 1 egg

- 1 cup yogurt [I used the "Oikos non-fat Greek yogurt" and it was great]

- 1 cup strawberry all fruit [I used "Smuckers Simply Fruit strawberry" - jam or jelly should work fine too I bet] Divide the strawberry all fruit into two 1/2 cup portions

- 2 cups of unbleached self rising flour [you could substitute 2 cups all purpose flour, 2 tsp baking powder and 1/2 tsp salt if you want]

Preheat oven to 375.

Mix sugar, oil, egg, yogurt and 1/2 cup of strawberry all fruit. Mix well.

Add flour and mix just until moist. Add remaining 1/2 cup strawberry all fruit and just swirl it in a bit - leaving streaks of strawberry goodness in the batter. Do not over mix.

Place in greased muffin tin [I use "Pam" cause I am lazy, it works fine]. Don't over fill the muffin tin because these rise a lot.

Bake for 20 minutes.

** I plan to try this with other flavors too, like blackberry all fruit. I bet they'll be good with any fruit flavor.

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