Wednesday, February 9, 2011

Homemade Stawberry Muffins

Ok so they don't taste like the ones from the box mixes, but they are still good.  I had some Freeze Dried Strawberries in my food storage and needed to find a way to use them.  This is what I came up with!

Strawberry Muffins

Submitted By: Katie Mae
Photo By: Christina
Servings: 8
"Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife."
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Printed from Allrecipes
 Remember I used Freeze Dried Strawberries and I reconstituted them before adding them.  

1 comment:

  1. I've thought about finding a recipe for dehydrated fruit in muffins - but I wouldn't reconstitute them. I'm strange. I don't like real blueberry muffins very well because of the slimey blueberries. But if they were dried blueberries, they might be okay. (although I did try craisins in muffins and they were too tough for me.) But it sure makes me hungry looking at the picture.