Strawberry Lemonade Muffins
Just a few tips:
- Adding the fruit to the dry ingredients and coating each piece of fruit well prevents the fruit from sinking.
- When combining the dry and wet ingredients stir sparingly. Don’t stir too much if you want a light muffin. Some lumps are ok.
- The muffins will be place in an oven at 500 degrees F. The temperature is immediately changed to 400 degrees F. This helps form the dome of the muffin top.
Strawberry Lemonade Muffins
Author: Five Little Chefs adapted from King Arthur
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
- 2 cups all purpose flour
- ½ cup white sugar plus more for sprinkling
- 1 Tablespoon baking powder
- 1½ cups finely chopped, well drained fresh strawberries
- ½ cup milk
- ½ cup lemon juice
- ¼ cup vegetable oil
- 2 large eggs
Instructions
- Preheat oven to 500 degrees F. Line muffin cups with liners for easy clean up.
- In a bowl combine flour, sugar and baking powder well. Add the strawberries and gently stir to coat all the strawberries with the flour mixture.
- In another bowl add milk, lemon juice, oil and eggs. Beat liquid until light.
- Pour the milk mixture into the flour mixture. Use a fork to combine for about 20 seconds.
- Fill the lined cups ⅔ full.
- Sprinkle the tops with with sugar.
- Place the muffin tin in the oven and immediately lower the temperature to 400 degrees F.
- Bake for 15-20 minutes or until a toothpick comes out clean.
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