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Cranberry Scones
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Strawberry Muffins
Yield: Makes 12 muffins
Ingredients:
1-1/4
cups all-purpose flour
2-1/2
teaspoons baking powder
1/2
teaspoon salt
1
cup uncooked old-fashioned oats
1/2
cup sugar
1
cup milk
1/2
cup (1 stick) butter, melted
1
egg, beaten
1
teaspoon vanilla
1
cup chopped fresh strawberries
Preparation:
1.
Preheat oven to 425°F. Grease bottoms only of 12 standard (2-1/2-inch) muffin pan cups or line with paper baking cups; set aside.
2.
Combine flour, baking powder and salt in large bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in small bowl until well blended; stir into flour mixture just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about two-thirds full.
3.
Bake 15 to 18 minutes or until lightly browned and toothpick inserted into centers comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.
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Muffins
