Whole Wheat Strawberry Muffins
I love a good homemade muffin, no matter the filling. We're not quite into strawberry season yet, but we're close! Furthermore, strawberries are on sale at the grocery store. With food prices being so high right now, I am trying to use items that won't break the bank. I created this recipe years ago but only recently revisited it. If you love muffins and enjoy the flavor of strawberries, you should try this scrumptious recipe.
Ingredients
-
1 3/4 cups whole wheat flour
-
1/2 cup sugar
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1 teaspoon vanilla flavoring
Related Items
Ask Leah! The Ingles DietitianPartner content: What Can I Do With Tofu?
Tofu is the curd (like a cheese) of soybeans and comes in different textures from soft or…
LifestyleChickpea Feta Salad
As the weather warms and we have access to more local produce, I am craving all things…
Archived NewsInstapot Chickpea Curry
This recipe doesn’t come close to an authentic curry, but it is delicious, healthy and… -
1 egg
-
1/2 cup milk
-
1/4 cup canola oil
-
1 1/2 cups fresh strawberries (cut into small pieces)
Instructions
-
Preheat oven to 350 degrees and either line your muffin tin or grease with butter
-
In a large bowl, combine flour, sugar, baking powder and salt then set to the side
-
In a separate bowl, whisk milk, oil, egg and vanilla until well combined
-
Add fresh strawberries to the dry mixture and blend
-
Pour the wet mixture into the dry and stir until you get a dough-like consistency
-
Even fill your muffin cups (about 2/3 full)
-
Bake 20-25 minutes or until toothpick comes out clean (20 minutes works with my oven)
-
Let cool for five minutes (best if served warm but will stay very fresh for a couple day sin an air-tight container)
