Strawberry Muffins

 Print Friendly and PDF

Strawberry Muffins


  • 1-2/3 cups strawberries, thawed if frozen
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/3 cup sugar
  • 1 1/2 cups Hodgson Mill All Purpose White Flour
  • 1/2 tsp baking soda
  • 1/2 TSP salt
  • 1/2 tsp ground cinnamon


Preheat oven to 425 degrees F. Place a paper baking cup in each of 12 regular size muffin cups, or grease the bottoms only of the muffin tin.

Slightly smash the strawberries in a large bowl, using a fork. Stir in sugar, oil and eggs until mixed. Stir in other ingredients just until moistened. Spoon batter into muffin cups.

Bake 15-18 minutes or until light golden brown or until a toothpick inserted into the center comes out clean. Cool 5 minutes. Loosen muffins from pan if needed, then remove from pan


Serves 12 Each muffin: 123 calories;
1 g dietary fiber;
13 g carbohydrates;
3 g protein;
7 g fat (less than 1 g saturated fat);
35 mg cholesterol; 160 mg sodium.
Print this Recipe

Copyright © 2018 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401