This delicious recipe is one that my mother-in-law has shared with me. It’s one of my favorite muffin recipes, I love the flavor of the fresh strawberries in the muffins. These are delicious for breakfast with scrambled eggs, or for a snack in the afternoon, or even as dessert. They’re simple and easy to make, but turn out light and fluffy each time. I make mine gluten free, substituting 2 cups of gluten free flour, but these work well as wheat muffins too – just use regular flour. Give these a try this weekend, they’ll be a sure hit with the whole family.
These tasty muffins are light and fluffy. The strawberries add a sweet and summery flavor.
1/2 cup butter, softened
1/3 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk (non fat or reduced fat)
1/2 tsp vanilla
1 1/2 cups strawberries, hulled and chopped
Preheat the oven to 400°F. Lightly grease a 12 cup muffin tin, or line with muffin papers.
Cream the butter and sugar in a mixing bowl.
Add the egg and mix until well combined.
In a small bowl, sift together the flour, baking powder and salt.
Add half of the flour mixture to the butter and mix.
Add half of the milk and mix well.
Repeat with the flour and milk and mix until well combined.
Add the vanilla and mix well.
Fold in the strawberries.
Evenly divide the batter into the muffin cups.
Bake for 20 – 25 minutes.
To make these gluten free, use 2 cups of a gluten free flour blend and add an additional 1 tsp of baking powder.
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Number of servings (yield): 12
Culinary tradition: USA (General)
Entire recipe makes 12 servings
Serving size is 1 muffin.
Each serving = 7 Smart Points/5 Points
PER SERVING: 182 calories; 8g fat; 5g saturated fat; 24g carbohydrates; 7g sugar; 3g protein; 1g fiber