STRAWBERRY PECAN MUFFINS
I found this delicious recipe in 'Chef John Folse's Plantation Celebrations', the cookbook I received from Luby in the latest cookbook swap. These are really quick and easy to throw together but don't over beat the dough. If your strawberries are very ripe you may want to sauté them in the oil before adding them to the milk/egg mixture. That will keep the muffins from being soggy. This recipe makes 12 regular sized or 6 large muffins.
Provided by Hey Jude
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In a large mixing bowl, sift the flour, baking powder, salt, sugar, cinnamon and nutmeg.
- In a separate bowl, mix milk, egg and oil with a whisk until well-blended; fold in strawberries and pecans.
- Pour the liquid ingredients into the flour mixture and stir with a fork gently until well moistened; DO NOT beat this batter.
- Drop equal amounts into well greased muffin tins until about 2/3 full (12 regular or 6 large).
- Bake on center oven rack for 20-25 minutes or until done.
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Oksi Ok si
[email protected]I'm a huge fan of strawberry muffins, and these did not disappoint. The pecans added a nice touch of crunch, and the muffins were perfectly moist. I will definitely be making these again!
Renuka Ramdam
[email protected]These muffins were delicious! I made them for my breakfast this morning and they were the perfect way to start my day. They were light and fluffy, and the strawberry pecan flavor was amazing.
Rabeecka khan
[email protected]I made these muffins for my family and they were a hit! Everyone loved them. They are the perfect balance of sweet and savory, and the pecans add a nice crunch. I will definitely be making these again.
Kaleem Ullahpathan783
[email protected]These muffins were so easy to make and they turned out so fluffy and moist. The strawberry pecan combination is a classic for a reason, and these muffins are no exception. I will definitely be making these again!