This morning, I was looking for the perfect muffin recipe to make for my boys when I came across this recipe for fresh strawberry muffins. The comments were incredible, so I decided to try them, with a few minor changes. They were SO good, I had to share them with my Gourmet Mama readers!
These are sweet muffins that have chunks of sweet strawberries in them . . . fresh is the only way to go, so don’t try frozen ones! My kids loved them, too, and within an hour, the entire dozen was nothing but crumbs.
Makes 1 doz. muffins
1/2 c. margarine (1 stick), softened
3/4 c. sugar
1 c. whole wheat flour
2 tsp. baking powder
1 c. white flour (you can use only white if you prefer)
1/2 c. milk
1/2 tsp. vanilla
1 1/2 c. FRESH strawberries, chopped
2 Tblsp. sugar
1 tsp. ginger powder (original recipe calls for cinnamon, which I didn’t have and they were scrumptious with the ginger!)
Preheat the oven to 350º.
Cream the sugar and butter, then beat in the egg. In another bowl, mix the dry ingredients.
Mix the milk into the sugar mixture, then mix in the dry ingredients. Beat until smooth.
Stir in the strawberries and spoon into muffin cups. Bake for 15-20 minutes or until golden brown. Careful, the strawberries are very hot!