Yesterday Josh baked Oatmeal muffins for his breakfasts. So I decided I wanted to use up the package of frozen strawberries in the freezer. So I left that thawed..once it thawed I added 1/2 c white sugar totally forgetting to chop the thawed strawberries...after having them soak with the sugar...such a big mess trying to chop those things after that hr! opps....must remember that next time. chop strawberries first!
I baked strawberry muffins....ohh soo tasty. While they were baking in the oven they smelled soo good. Like strawberry shortcakes!
They were medium sized muffins not as big as Josh's muffins. But still as tasty. It was strawberry jammed packed. We had 2 to try.
With the batch I made I was able to make 18 med sized muffins.
Here is the recipe I used: (the only thing I did differently was using frozen strawberries and no nutmeg-only because we didn't have any, but w/o it tasted just fine. But must learn not to over stir batch...it wasn't as fluffy as it should have been but it still turned out.)
strawberry muffins
* 1 1/2 cups chopped fresh strawberries
* 1/2 cup white sugar
* 1/4 cup white sugar
* 1/4 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
DIRECTIONS
In a small bowl, combine the strawberries and 1/2 cup sugar.
Set aside for 1 hour.
Drain, reserving liquid and berries separately.
Preheat the oven to 425 degrees F (220 degrees C).
Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries.
Gently stir in the berries.
Spoon batter into the prepared muffin cups.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
The only bad thing is my arm accidentaly touched the top of the oven when I took out the first batch of muffins. I have a little burn mark. Ouch.
I baked strawberry muffins....ohh soo tasty. While they were baking in the oven they smelled soo good. Like strawberry shortcakes!
They were medium sized muffins not as big as Josh's muffins. But still as tasty. It was strawberry jammed packed. We had 2 to try.
With the batch I made I was able to make 18 med sized muffins.
Here is the recipe I used: (the only thing I did differently was using frozen strawberries and no nutmeg-only because we didn't have any, but w/o it tasted just fine. But must learn not to over stir batch...it wasn't as fluffy as it should have been but it still turned out.)
strawberry muffins
* 1 1/2 cups chopped fresh strawberries
* 1/2 cup white sugar
* 1/4 cup white sugar
* 1/4 cup butter, softened
* 2 eggs
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
DIRECTIONS
In a small bowl, combine the strawberries and 1/2 cup sugar.
Set aside for 1 hour.
Drain, reserving liquid and berries separately.
Preheat the oven to 425 degrees F (220 degrees C).
Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, cream together the butter and 1/4 cup sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture alternately with the juice from the berries.
Gently stir in the berries.
Spoon batter into the prepared muffin cups.
Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
The only bad thing is my arm accidentaly touched the top of the oven when I took out the first batch of muffins. I have a little burn mark. Ouch.
