in Guest Recipe Book
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|Servings: 12 muffins|
2-1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 tsp. vanilla extract
1 pint fresh strawberries, hulled and chopped
Granulated sugar, for topping (optional)
Preheat oven to 400 degrees F (200 C). Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
In a large bowl combine flour, sugar, baking powder, baking soda and salt, and stir until well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients until just moist. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes.
Makes 12 muffins.
|Submitted By: Joanne Teo|
|Date: 17 Mar 2004|
Great base...here's what I added:
2 c. flour 1 c. quick oats sliced strawberries instead of chopping them..next time I would half them if small or quarter them if larger. I also sprinkled them while they sat 1/4 c. brown sugar 1 c. sliced almonds
That's how I changed them and they turned out fantastic.