Strawberry Wheat Muffins


I love these muffins for a quick snack! I had some “deal” strawberries on their way out and this was a perfect use for them:

INGREDIENTS

  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cups unbleached flour
  • 1 cup whole wheat flour
  • 1 cup (or so… I just chop a generous handful and aim for between 1 and 1 1/3 cups) chopped strawberries


DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
  2. In a small bowl, combine oil, milk, egg, and vanilla. Beat lightly. In a large bowl, mix flours, salt, baking powder and sugars. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Don’t overmix.
  3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes (10 minutes if using mini muffin tins), or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This post is linked to Cupcake Tuesday over at Hoosier Homemade and Ultimate Recipe Swap at Life as MOM!

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Strawberry Wheat Muffins


I love these muffins for a quick snack! I had some “deal” strawberries on their way out and this was a perfect use for them:

INGREDIENTS

  • 1/4 cup canola oil
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cups unbleached flour
  • 1 cup whole wheat flour
  • 1 cup (or so… I just chop a generous handful and aim for between 1 and 1 1/3 cups) chopped strawberries


DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
  2. In a small bowl, combine oil, milk, egg, and vanilla. Beat lightly. In a large bowl, mix flours, salt, baking powder and sugars. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Don’t overmix.
  3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes (10 minutes if using mini muffin tins), or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This post is linked to Cupcake Tuesday over at Hoosier Homemade and Ultimate Recipe Swap at Life as MOM!

Facebook Twitter Stumbleupon Email Tumblr

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