Monday, April 8, 2013

Strawberry Shortcake Muffins

Found this recipe at Coffee With Us 3 and was excited to try it, as I had totally scored 24 POUNDS of strawberries for only $8.97 (48 cents/lb)!! These were really yummy and made enough that I froze half and we still had plenty for breakfast and some leftover. They aren't super sweet and were very filling, which I loved.

3 cups flour
1-1/2 cups sugar
4 tsp. cinnamon
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1-1/4 cups milk
1 cup butter, melted
2 cups chopped fresh strawberries

Preheat oven to 375 degrees. Prepare (by greasing muffin cups or putting paper liners in) 24 muffin cups.

In a large bowl, combine dry ingredients.

In a second bowl, melt butter in microwave (approximately 30-60 seconds, stirring every 15-20 seconds). Into the butter, beat eggs and milk. Stir butter mixture into the dry ingredients until it is just moistened. Then fold in the strawberries.

Pour into prepared muffin cups. Bake 18-20 minutes, until a toothpick inserted in the center of the muffins comes out clean. Cool for 5 minutes before removing from pan.