STRAWBERRY CORNMEAL MUFFINS RECIPES
CORNMEAL STRAWBERRY MUFFINS RECIPE - FOOD.COM
These freeze well, and you can substitute frozen strawberries in this. Just make sure they are unsweetened. :-)
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In another bowl beat eggs, stir in milk, butter and strawberries.
- Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
- Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.
Nutrition Facts : Calories 489.4, FatContent 19.7, SaturatedFatContent 11.3, CholesterolContent 116.9, SodiumContent 752.6, CarbohydrateContent 69.7, FiberContent 3.1, SugarContent 19.1, ProteinContent 9.7
BERRY CORNMEAL MUFFINS RECIPE | ALLRECIPES
Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.
Provided by Shelley Albeluhn
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
- Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 161 calories, CarbohydrateContent 27.3 g, CholesterolContent 26.1 mg, FatContent 4.6 g, FiberContent 1.2 g, ProteinContent 3.1 g, SaturatedFatContent 2.6 g, SodiumContent 170.7 mg, SugarContent 11.2 g
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