Strawberry Muffins

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 126
  • Fat: 4.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 18.9g
  • Fiber: 0.6g
  • Cholesterol: 27mg
  • Iron: 0.3mg
  • Sodium: 159mg
  • Calcium: 54mg

Ingredients

  • 5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela's)
  • 1/2 cup packed light brown sugar
  • 6 tablespoons fat-free milk
  • 3 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1/4 cup diced strawberries
  • 1 teaspoon gluten-free baking and pancake mix (such as Pamela's)
  • 1/4 cup sliced strawberries

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Weigh or lightly spoon 1 1/4 cups baking mix into dry measuring cups; level with a knife. Combine baking mix and brown sugar in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 3 ingredients in a bowl, stirring well with a whisk. Add to baking mix mixture; stir just until moist.
  3. 3. Place 12 muffin cup liners in muffin cups. Combine diced strawberries and 1 teaspoon baking mix; toss lightly. Spoon half of batter evenly into liners. Top each with 1 teaspoon diced strawberry mixture. Spoon remaining batter evenly over strawberries. Place 1 strawberry slice on top of each muffin.
  4. 4. Bake at 375° for 14 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes. Remove from pans; serve warm.
Note:

We tossed the strawberries with a teaspoon of gluten-free baking mix and added them between two layers of batter to keep them from sinking to the bottom as the muffins bake. The strawberry slices on top are a pretty way to finish them off.

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