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Strawberry Muffins

Prep time 18 mins
Cook time 22 mins
Yield 12 muffins (serving size: 1 muffin)
These moist muffins will spoil quickly because of the fresh fruit, so freeze leftover muffins in zip-top freezer bags. Heat them in the microwave for 15 seconds before serving.

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sliced fresh strawberries
  • 2/3 cup low-fat buttermilk
  • 1/4 cup butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 tablespoon turbinado sugar

Nutrition Information

  • calories 149
  • caloriesfromfat 27 %
  • fat 4.5 g
  • satfat 2.6 g
  • protein 2.9 g
  • carbohydrate 24.3 g
  • fiber 0.7 g
  • cholesterol 28 mg
  • iron 1 mg
  • sodium 201 mg
  • calcium 24 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; stir well with a whisk. Add strawberries, gently tossing to coat.

  3. Combine buttermilk and next 3 ingredients in a small bowl; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with turbinado sugar.

  4. Bake at 400° for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Oxmoor House Healthy Eating Collection