ADVERTISEMENT
- Real Recipes from Real People -

Strawberry Muffins

Misc.
I have eaten a Belgian waffle at the restaurant here that had fresh sliced strawberries in it and they are very good and not mushy. I assume it would be the same for the muffins.
MsgID: 029719
Shared by: Verla, Il
In reply to: Melina/Greece
Board: All Baking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Melina, Greece
2
  BG/Chicago
3
  Verla, Il
ADVERTISEMENT
Random Recipes
  • Creamy Garlic Pasta Primavera
  • CREAMY GARLIC PASTA PRIMAVERA 1 tablespoon olive or vegetable oil 1 lb boneless skinless chicken breasts, cut into bite-size strips 1/3 cup water 1 bag (24 oz) Green Giant® frozen pasta, broccoli, carrots, sugar sn...
  • Chicken Saltimbocca (Sara Moulton)
  • CHICKEN SALTIMBOCCA 4 boneless chicken breasts (about 1 1/2 pounds), skin removed 24 to 48 fresh sage leaves 4 thin slices prosciutto 4 tablespoons olive oil 1/4 cup all-purpose flour (approximately) 1/4 cup dry white...
  • Nacho Platter (Kraft Parmesan Cheese, 1981)
  • NACHO PLATTER 1 lb. ground beef 1/2 cup chopped onion 1 (8-oz.) can tomato sauce 1/2 cup (2 oz.) Kraft Grated Parmesan Cheese 1 tablespoon chili powder FOR SERVING: Tortilla chips 2 cups...
  • Micha's Part and Parcel Burgers
  • I borrowed Rachael Ray's Express Lane Meals from the library the other day. There are lots of yummy sounding recipes in it. This is a combination of two of them that I made the other night with what I had on hand. It mad...
  • Pastrami and Cheese Roll-ups (using tortillas)
  • PASTRAMI AND CHEESE ROLL-UPS 6 (7 inch) flour tortillas 1 (8 ounce) container soft cream cheese with garden vegetables 8 ounce sliced pastrami (about 12 slices) 6 medium kosher dill pickles, cut in half lengthwise To...
  • Buttermilk Crescent Rolls
  • BUTTERMILK CRESCENT ROLLS Makes 2 dozen rolls 3 1/4 cups flour, divided use 2 tbsp. sugar 1 tsp. salt 1/8 tsp. baking soda 1 pkg. yeast 1/2 cup buttermilk 1/2 cup water 1/4 cup butter Combine 1 cup flour, sugar, salt...
ADVERTISEMENT
  • A Tomato Well-Stuffed (with shrimp and artichokes)
  • A TOMATO WELL-STUFFED 2 cups canned artichoke hearts, chopped 1/2 cup chopped celery 1/2 cup chopped green onions with tops 1 cup Hellmann's Mayonnaise 1 1/2 cups cooked shrimp, shelled, deveined 8 tomatoes lettuce l...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Strawberry Muffins
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!