| 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 JusNeedlin@aol.com on Apr 21, 1999, converted by
MM_Buster v2.0l.
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