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Strawberry Muffins

Strawberry Muffins

  • 2-1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1-1/2 cups buttermilk
  • 1/3 cup melted butter
  • 2 eggs - lightly beaten
  • 1 tsp. vanilla
  • 2 cups fresh strawberries - chopped into small pieces

Preparation -
Line muffin cups with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Mix by hand or at lowest speed of an electric mixer until well blended. In a separate bowl, combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients along with the chopped berries. Use a large spoon or rubber spatula to fold the ingredients together until moistened. Do not beat. Spoon the batter evenly into 12 muffin cups. Sprinkle each one with about 1/2 teaspoon sugar, if desired. Bake in a preheated oven at 400º for 20 to 25 minutes. Makes 12 muffins.

2 Tier Muffin Pan and Carrier
This unique carrier is perfect to bake, stack, store, and carry up to 24 cupcakes or muffins. The set includes a 12-well non-stick metal pan with large, easy-grip handles, a 12-well plastic stacking tray, and a plastic locking cover with a carrying handle.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
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