| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Quick, Breads | 12 | servings | |
INGREDIENTS
| 1 1/4 | c | Strawberries; halved |
| 3 | tb | Butter or margarine; melted |
| 2 | ts | Orange rind; grated |
| 2 | lg | Eggs |
| 1 1/2 | c | Flour |
| 1 1/4 | c | Sugar |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
INSTRUCTIONS
Combine strawberries, butter, orange rind & eggs in a blender. Process just until blended. Combine flour, 1 1/4 cups sugar, baking powder & salt. Add strawberry mixture & stir just until moist. Spoon batter into 12 greased muffin cups. Sprinkle tops with 2 tsp of sugar. Bake at 400F for 20 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately. Per muffin: 184 cal, 4 g fat (20%), 45 mg chol, 179mg sod, 34.8 g carb Notes: Cinnamon sugar or vanilla sugar would be a nice topping for the muffins. Recipe by: Cooking Light magazine May 1999 Posted to EAT-LF Digest by [email protected] on Apr 21, 1999, converted by MM_Buster v2.0l.
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