Strawberry Muffins
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Serves: 12 muffins
This muffins are truly tender and delicious! The down side is you really have to make these the day you bake them. Because fresh picked strawberries have a lot of moisture in them and the muffins are so moist, they do not keep well. [i]Another type of berry can also be substituted for strawberries in this recipe.[/i][br][br][cap id=”attachment_6882″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2017/06/Strawberry-Muffins-450-300×300.jpg” width=”300″ height=”300″ class=” size-medium” title=”Strawberry Muffins 450″][/url]Photo Credit: Real Mom Kitchen[/cap]
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ tsp vanilla
- 1½ cups chopped VonThun Farms fresh strawberries
- 3 tsp sugar
- ½ tsp cinnamon
Instructions
- Cream butter and sugar. Add egg and mix well.
- Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
- Spoon batter into muffin pans.
- Combine sugar and cinnamon and sprinkle over muffins.
- Bake at 400º for 20-25 minutes. Makes one dozen muffins.
