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When you take One bite of these strawberry muffins and you will agree, these are the keeper recipe! Make these slightly sweetened muffins with hided a whole strawberry inside, whole wheat flour and store them in your freezer for busy days!
Children's cook book, called Pretend soup amzn.to/3UQBWm0
Ingredients
1&1/2 cups whole wheat flour amzn.to/3y6XjGx
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup raw cane sugar (add more sugar, if you like the sweetness of store-boughed muffins) amzn.to/3yk15MP
2 eggs
1 cup whole milk
1 teaspoon vanilla extract
4 tablespoons melted butter
small strawberries (12 for each muffin)
Few tablespoons sugar for the strawberries
Directions
Preheat the oven to 375F.
Put paper cups in pan. We used a different set up this time, we used a regular baking sheet and lay out the Mason jars rings, than we stick inside of them the paper cups.
Crack eggs into a bowl. And add milk and vanilla extract.
Add melted butter to the bowl too and whisk all together.
Into another bowl add: flour, baking soda, baking powder, salt and sugar. Whisk all together.
Now, pour wet ingredients into dried ingredients bowl, mix all together with a spatula. Undermixing is better then overmixing.
Pour batter into each paper cup, filling up halfway.
Dip each strawberry in sugar. Push fruit into center of muffin.
Bake 15 minutes. Or until muffin riches 180F.
Cool down for few minutes and remove from a pan your muffins.
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