My mom, who lives in Quebec, Canada, is so cute. Over the years, she’s learned that I need to see photos of the food she cooks. No photos…it didn’t happen!
Today, she baked strawberry muffins that she made using fresh strawberries she’d frozen last summer for such a recipe. I had her take three different photos of the muffins and she complied and now I can share the recipe and her images with you.
This easy muffin recipe can also be made using raspberries, blackberries or blueberries.
Ingredients:
- 2 1/3 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 ½ tsp. baking powder
- 1 cup strawberries, either fresh or frozen then thawed, diced into small pieces
- 1 cup milk
- 1/3 cup vanilla yogurt
- 1 large egg, beaten
- 1 tsp. pure vanilla extract
Directions:
- Preheat oven to 400 degrees.
- Either coat in cooking spray a 12-muffin tin or add paper liners.
- In a medium bowl, combine the flour, sugars and the baking powder. Carefully add the strawberry pieces and set aside.
- In a separate medium bowl, whisk together the milk, yogurt, egg and vanilla extract.
- Pour the liquid mixture over the dry ingredients and carefully incorporate with a spatula or wooden spoon – don’t overmix!
- Fill the muffin cups until about 2/3 full and bake until the muffin tops are golden brown and no longer wet on the inside when a wooden toothpick is inserted, about 20 minutes.
- Allow to cool 10 minutes before unmolding (if not using the paper liners).
Yields 12 muffins.
Does that make me a star? 😉
Of course!