Our Recipe Collection

Strawberry Muffins

1 2/3 cups fresh strawberries*, **
1/3 cup vegetable oil
2 eggs
1/3 cup sugar
1 1/2 cups HODGSON MILL NATURALLY WHITE ALL PURPOSE 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.

Makes 12 muffins. 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.

*If you do not have fresh strawberries, you may use frozen strawberries that have been thawed and drained.

**Another fun variation of this recipe uses 1 cup shredded carrots (about 1 1/2 medium); 3/4 cup canned crushed pineapple, well drained; and replace the cinnamon with nutmeg.