STAR-SHINE STRAWBERRY MUFFINS
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container low-fat strawberry yogurt
1/4 cup melted butter
1 egg
1 teaspoon vanilla extract
2 cups chopped fresh strawberries
6 strawberries, sliced into thin strips
Preheat oven to 350 degrees F. Place muffin tin filled with paper muffin cup liners on a cookie sheet.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cinnamon.
Add yogurt, melted butter, egg, and vanilla. Mix well with a wooden spoon, making sure to blend all of the dry ingredients into the wet ingredients.
Fold in chopped strawberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.
Place 5 strawberry strips on top of each muffin to form star shapes.
Place cookie sheet in oven and bake for about 25 minutes or until light golden brown.
Remove cookie sheet from oven and cool for 5 minutes before removing muffins from tin.
Serving Suggestion: Serve with honey butter.
Makes 12 muffins
Source: Batter Up Kids: Sensational Snacks by Marty Snortum and Barbara Beery
1 cup all-purpose flour
3/4 cup cornmeal
1/2 cup light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 (8 ounce) container low-fat strawberry yogurt
1/4 cup melted butter
1 egg
1 teaspoon vanilla extract
2 cups chopped fresh strawberries
6 strawberries, sliced into thin strips
Preheat oven to 350 degrees F. Place muffin tin filled with paper muffin cup liners on a cookie sheet.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and cinnamon.
Add yogurt, melted butter, egg, and vanilla. Mix well with a wooden spoon, making sure to blend all of the dry ingredients into the wet ingredients.
Fold in chopped strawberries and spoon batter equally between 12 muffin cups, filling each cup about 3/4 full.
Place 5 strawberry strips on top of each muffin to form star shapes.
Place cookie sheet in oven and bake for about 25 minutes or until light golden brown.
Remove cookie sheet from oven and cool for 5 minutes before removing muffins from tin.
Serving Suggestion: Serve with honey butter.
Makes 12 muffins
Source: Batter Up Kids: Sensational Snacks by Marty Snortum and Barbara Beery
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Apple, Oatmeal, and Coconut Muffins (using whole wheat flour and yogurt)
- Raisin Bran Muffins (make ahead batter)
- Mrs. Beasley's Bakery Banana Bread (using Grape Nuts cereal, original recipe, 1980's)
- A to Z Bread (makes 2 loaves)
- Ocean Spray Classic Cranberry Nut Bread
- Breakfast Muffin Mix in Jar - Variations
- Chocolate Cherry Bread (quick bread using cocoa, dried cherries and nuts)
- PB and Banana Buttermilk Bread
- White Soda Bread
- Corn Flake Banana Bread
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
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
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute