Strawberry Muffins

2 and one-half cups all-purpose flour
1 tablespoon baking powder
one-half teaspoon salt
one-half cup plus one tablespoon sugar, divided
1 cup milk
one-quarter pound (one stick) margarine or butter, melted
one teaspoon vanilla extract
1 large egg
one and one-quarter cups diced strawberries

Preheat the oven to 400 degrees. Grease a medium-size 12 cup muffin pan. In a large bowl, combine the flour, baking powder, salt and one-half cup of sugar. In a small bowl, using a fork, beat the milk, margarine, vanilla, and egg until blended. Add the liquid mixture to the flour mixture; stir just until the flour is evenly moistened. Gently fold in the diced strawberries. Spoon the batter into the muffin-pan cups. Sprinkle with the remaining one tablespoon of sugar.

Bake the muffins for about 25 minutes, or until a toothpick inserted into the centers of the muffins comes out clean. Immediately remove the muffins from the pan. Serve warm, or cool on a wire rack and serve later. Makes 12 muffins.

Recipe courtesy of your friends at WFHR AM 1320

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