Strawberry-Orange Muffins

Serve warm with Brandied Strawberry Jam.


1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 184
Caloriesfromfat 20 %
Fat 4 g
Satfat 2.1 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 2.8 g
Carbohydrate 34.8 g
Fiber 0.8 g
Cholesterol 45 mg
Iron 1 mg
Sodium 179 mg
Calcium 33 mg


1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar


Preheat oven to 400°.

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.

Jean Kressy,

Cooking Light

May 1999
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