Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.
Excellent muffins! Made exactly as directed except used lemon rind in lieu of orange (personal preference). Next time I will add a bit more berries and leave my puree a little more chunky to get nice bits of berry distributed within the batter. Don't bother with the sugar on top (no need) and whip up these fantastic muffins the next time you have some extra strawberries lying around. A great harbinger in these dull dreary months of spring around the bend. Enjoy!
These are amazing. As the previous reviewer suggested, I reduced sugar to 1 cup, although I would reduce it to 3/4 cup next time. I used 3/4 cup white whole wheat flour and 3/4 cup AP flour. I used lemon rind. However, these turned out to be smaller than usual muffins. A keeper!
Would have given this 5 stars had the extra steps been taken to make it truly light. Used 1/2 wheat flour,lite butter,egg sub,& 1/3 less sugar. Came out perfect. Cal down to 126,carbs to 25, fat cut in half to 2, and sugar to 13 grams (original recipe was 22 grams of sugar!!!)
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