On Tuesday I decided to try to make a new type of muffin that I hadn’t ever made before. I usually stick with my banana or banana and chocolate chip muffins. This time though I thought I would try some fresh strawberry muffins. My sister had said something about making some blueberry ones from a package. Since we can’t make those because of potential allergen cross over and I really wanted to try something new, I decided to go with strawberries. I looked up a recipes since I wasn’t sure if my banana one would work well with these type of muffins. Although I do plan on trying them with my original recipe, I wanted to see how they should taste first.
I found an easy recipe on AllRecipes.Com. It was pretty simple and I all I did to alter it was double the recipe.
1/2 cup canola oil
1 cup milk
1 teaspoon salt
1 tablespoon and 1 teaspoon baking powder
1 cup white sugar
3-1/2 cups all-purpose flour
2 cups chopped strawberries
These were a little different in instruction than I’m used to. I usually have to put the wet ingredients in the big bowl and mix the dry in later. With this it was the opposite.
Pre-heat oven to 375 degrees. Mix Oil, Milk and Egg in a small bowl. Beat lightly. Set aside.
In a large bowl mix flour, sugar, salt, baking soda. Stir. Add strawberries to large bowl. Fold in until all the strawberries are cover in flour mixture.
Add oil,milk, and egg mix to large bowl. Stir until mixed well.
Line pan with paper or foil cups and fill with batter using 1/8 or 1/4 cup.
Bake for 25 minutes. Cool for 10-15 before eating.
Some things that I did. I used a cupcake pan instead of a muffin pan. The make for the perfect sized muffins for the kids. I also suggest using the 1/4 cup when measuring out the batter. I rotated my pan 180 degrees half way through. With the cupcake pan this recipe gave me 30 strawberry muffins but again I doubled it from the original recipe.
Next time I try this recipe I will be using 1/4 cup of the oil and 1/4 of unsweetened applesauce to cut down on the calories and fat. I will also be purchasing some low sodium baking powder soon because until I made this recipe and put it in to see the nutrition of them, I had no clue my baking powder had so much sodium. So if I can cut those two things these muffins will be even healthier. The kids loved them and when they are hot, they are absolutely delicious! I can’t wait to make them again!