Florida Strawberry Muffins Recipe

Ingredients
<br>- 1 1/2 cups chopped fresh strawberries
<br>- 1/2 cup white sugar
<br>- 1/4 cup white sugar
<br>- 1/4 cup butter, softened
<br>- 2 eggs
<br>- 1 teaspoon vanilla extract
<br>- 1 3/4 cups all-purpose flour
<br>- 1/2 teaspoon baking soda
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon ground nutmeg
<br><p></p>Directions
<br>step 1: In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
<br>step 2: Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 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
step 1: In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
step 2: Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
step 3: 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.
step 4: 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.

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