Strawberry Passion Muffins Recipe #283071
Sweet Strawberry muffins for all ages. You can either chop or slice strawberries, I sliced the strawberries in three pieces. Marinating time is not included in preparation time, enjoy warm or cold. Created for RSC #11
by Chef floWer
40 min | 15 min prep
12 muffins
STRAWBERRY MARINATE
- 1 1/2 cups fresh strawberries, sliced
- 1/2 cup sugar
- 1/3 cup blood orange juice or orange juice
WET INGREDIENTS
- 1/4 cup butter, melted
- 2 eggs
- 1 teaspoon brandy extract or almond extract
- 1/4 cup white sugar
DRY INGREDIENTS
- 1 cup white flour, sifted
- 3/4 cup whole wheat flour, sifted
- 1/2 teaspoon baking soda, sifted
- 1/2 teaspoon nutmeg, sifted
- 1/4 teaspoon salt, sifted
TOP AND BOTTOM
- canola oil cooking spray
- 1/4 cup sugar, for topping (optional)
- Preheat oven to 375oF/190oC/Mark 5.
- Combine sliced fresh strawberries with sugar and blood orange juice or orange juice. Marinate for about 30 minutes, then drain and reserve liquid into a large mixing bowl for wet ingredients. Set aside strawberries.
- Spray muffin tin with canola oil cooking spray, and then add paper muffin cups to tin and spray cups with canola oil cooking spray. Set aside.
- In the mixing bowl containing reserved strawberry juice, combine the other wet ingredients (melted butter, eggs, chosen extract) and white sugar, then whisk together until blended.
- In a separate bowl sift together all dry ingredients (flours, baking soda, nutmeg and salt). You may have some small grains left behind the sifter, just add them into the bowl. Mix well.
- Lightly stir wet ingredients into dry ingredients, just until moistened. Then fold in reserved marinated strawberries.
- Fill muffin cups to the top and then sprinkle with any amount of sugar you desire.
- Bake for 20 to 25 minutes or until toothpick or skewer comes out clean when inserted into the centre of the cake.
- Remove muffins from the tin keeping leaving paper intact, place them on a rack tray and allow to cool or eat warm.
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5 stars