Food Link to recipe
TOTAL TIME
23 mins
PREP 5 mins
COOK 18 mins
These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal.
INGREDIENTS
YIELDS 12 muffins
1 2⁄3 cups fresh strawberries (reserve juices)
2⁄3 cup sugar
1⁄3 cup vegetable oil
2 eggs
1 1⁄2 cups Gold Medal all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
DIRECTIONS
Heat oven to 425 F.
Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
Slightly smash strawberries in large bowl, using fork.
Stir in sugar, oil and eggs until mixed.
Stir in other ingredients just until moistened.
Spoon batter into muffin cups.
Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
Cool 5 minutes.
Loosen sides of muffins from pan if needed, and take them out of the pan.
Makes 12 muffins.
Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.
After reading the reviews I decided to make a strawberry cream cheese glaze.
1 1/2 to 2 cups powdered sugar
1/2 teaspoon vanilla
1 large tablespoon of whipped cream cheese
3 to 4 tablespoons of reserved strawberry juice
Mix together until smooth and slightly runny,
