id="recipetitle"class="fn">July's Special Feature: Fresh Strawberry Muffins
My BBFF (bestest best friend forever), and her sisters trialed this muffin recipe after posting it on Facebook. She said that they were totally awesome. Now these three are mighty fine bakers in their own right. I've had the privilege of sampling many a goodie, and have yet to be disappointed.
Jinelle suggested to Monique that she toss the strawberries in some sugar, but Monique said that the tartness of the strawberries would balance out the flavors. Nailed it. Jinelle told Monique that I would be mentioning her tip and said, "awesome I'm a star in Stef's blog!!!" Clearly a big deal as I get like seven hits a day on here.
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| Lookin' good ladies! |
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
3 teaspoons sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
3 teaspoons sugar
1/2 teaspoon cinnamon
DIRECTIONS
1) Preheat oven to 400F. Cream the butter and sugar. Add the egg and mix well.
2) Sift flour, baking powder, and salt in a small bowl. Add the flour mixture and the milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
3) Spoon batter into muffin pans. Combine the three teaspoons of sugar with 1/2 teaspoon of cinnamon and sprinkle over the muffins. Back for 20-25 minutes.
2) Sift flour, baking powder, and salt in a small bowl. Add the flour mixture and the milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
3) Spoon batter into muffin pans. Combine the three teaspoons of sugar with 1/2 teaspoon of cinnamon and sprinkle over the muffins. Back for 20-25 minutes.
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