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Strawberry Muffins

Guest Author - Sandy Moyer

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 © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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