Strawberry Mini Muffins
Strawberry season can last longer when you add fresh or frozen strawberries to these fancy, snackable little mini muffins.
Servings: 48 mini muffins
Equipment
- mini muffin pans
Ingredients
- 2 cups fresh strawberries sliced or diced
- 3 cups all purpose flour
- 1 ½ cups white sugar
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 cup vegetable oil
- 4 eggs eggs lightly beaten
Instructions
- Preheat oven to 400 degreees F. Butter and flour the muffin tins (four or five mini muffin tins).
- Slice strawberries, and place in a large bowl. Sprinkle lightly with some of the pre-measured sugar and set aside.
- Combine flour, sugar, cinnamon, salt, and baking soda in a large bowl.
- Pour the oil and eggs into the strawberries and stir to coat.
- Add the strawberry mixture to the dry ingredients and blend until dry ingredients are just moistened.
- Divide batter into pans, using a small spoon. Fill each indentation in the muffin tins ¾ of the way full.
- Bake for 15-20 minutes or until an inserted knife comes out clean. Let cool in pans on a wire rack for 10 minutes.
- Turn the muffins out and eat warm or leave to cool.