| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
|
1 |
servings |
INGREDIENTS
| 3 |
c |
All-purpose Flour |
| 2 |
c |
Granulated Sugar |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 2 |
c |
Fresh Strawberries; rinsed; hulled, and sliced |
| 1 |
c |
Vegetable Oil |
| 3 |
lg |
Eggs; lightly beaten |
| 1 1/2 |
c |
Walnuts or Pecans; chopped |
INSTRUCTIONS
Makes about 2 1/2 Dozen Muffins
Pre-heat oven to 375-F degrees and lightly oil full-size muffin tins with
non-stick cooking spray.
In a large mixing bowl, combine the flour, sugar, cinnamon, baking soda,
and salt.
In a separate mixing bowl, combine the strawberries, vegetable oil, and
eggs. Stir the wet mixture into the dry ingredients. Gently fold the
chopped nuts into the batter.
Fill the prepared muffin tins three-quarters full and bake for 15 to 18
minutes, or until the muffins test done in the center.
Remove the muffins from the tins after cooling for a few minutes, and
repeat the process until all the muffin batter is used.
Store in an airtight container. Refrigeration is not required, but may
extend the shelf-life of your muffins.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jun 8, 1999, converted by MM_Buster v2.0l.
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