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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 12 servings |
||
| Calories 152 | ||
| Calories from Fat 57 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 173mg | 7% | |
| Potassium 81mg | 2% | |
| Total Carbohydrate 20.2g | 6% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 2.7g | ||
| Protein 3.6g | 7% | |
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By: Hey Jude
Sep 7, 2004
I found this delicious recipe in 'Chef John Folse's Plantation Celebrations', the cookbook I received from Luby in the latest cookbook swap. These are really quick and easy to throw together but don't over beat the dough. If your strawberries are very ripe you may want to sauté them in the oil before adding them to the milk/egg mixture. That will keep the muffins from being soggy. This recipe makes 12 regular sized or 6 large muffins.
SERVES 12
Ingredients
- 3/4 cup chopped strawberries
- 1/4 cup finely chopped pecans
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 cup milk
- 1 egg, beaten
- 3 tablespoons oil
Directions
1
Preheat oven to 425°F.2
In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and nutmeg.3
In a separate bowl, mix milk, egg and oil with a whisk until well-blended; fold in strawberries and pecans.4
Pour the liquid ingredients into the flour mixture and stir with a fork gently until well moistened; DO NOT beat this batter.5
Drop equal amounts into well greased muffin tins until about 2/3 full (12 regular or 6 large).6
Bake on center oven rack for 20-25 minutes or until done.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Brown Bag
Featured Reviews for This Recipe
From: Neonprincess
On Sep 22, 2006
These turned out lovely! The only change I made was to use wholemeal flour instead of plain. The muffins weren't quite sweet enough for my taste, but that was easily fixed with a dusting of icing sugar.
From: NcMysteryShopper
On Dec 27, 2004
I thought these were great! I followed the recipe except I used frozen strawberrys that were sweetened and added some blueberries. I did not notice a baking powder taste. They were really pretty and tasted great! Thank you!
From: HeatherFeather
On Sep 18, 2004
Good. These puffed up very tall and looked very pretty.The directions are quite clear and easy to follow, producing very light textured muffins. While the large amount of baking powder in these gave them great height, it also gave them noticeable baking powder flavor that I didn't really care for as much. These are not very sweet and I would consider sugaring the berries first or adding some more sugar to the batter next time. If you prefer a less sweet muffin, you may enjoy these more.
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