Strawberry Surprise Snackin Muffins Recipes

FRUIT EXPLOSION MUFFINS

Steps:

• Preheat oven to 350 degrees F and line muffin pans with paper liners (or grease well).
• In a large bowl, whisk together sour cream, oil, eggs and vanilla. Add in sugar until combined completely.
• Add flours, baking powder, baking soda, and salt and stir until combined. Carefully stir in berries.
• Spoon 1 tablespoon of batter into the bottom of each liner, spreading it out to cover the bottom completely. Top with 1 teaspoon of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam with the batter.
• Bake for 23-25 minutes, until light golden brown, toothpick comes out clean and batter around berries appears cooked. Cool to room temperature and serve.
• Muffins can be stored at room temperature for 2-3 days or frozen for 3-4 months.

MINI STRAWBERRY SURPRISE MUFFINS

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.

STRAWBERRY PRESERVE MUFFINS!

Steps:

• Preheat oven to 400º.
• Grease or spray muffin tins.
• Combine the dry ingredients in a large bowl.
• Melt butter.
• Add the milk, then beat in the egg and vanilla.
• Stir in the yogurt.
• Add this mixture to the flour mixture until moistened.
• Fill the muffin cups halfway.
• Put 1 teaspoon of preserves in the center of each muffin cup.
• Fill the cups with the remaining batter.
• Bake at 400º for 15 minutes.