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Full Online Book HomeLearning KitchenBread - Muffins - Strawberry-orange Muffins
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Bread - Muffins -  Strawberry-orange Muffins Post by :hal_paidemail Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3138

Click below to download : Bread - Muffins - Strawberry-orange Muffins (Format : PDF)

Bread - Muffins - Strawberry-orange Muffins

1 1/4 cups halved strawberries
3 tablespoons butter or stick margarine, melted
2 teaspoons grated orange rind
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray
2 teaspoons sugar

Preheat oven 400*

Combine first 4 ingredients in a blender and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar.

Bake at 400* for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.
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1 3/4 cups flour -- divided 1/4 cup sugar 3/4 cup brown sugar -- packed and divided 2 tablespoons baking powder 1/4 teaspoon salt 2 tablespoons cinnamon -- divided 1 egg -- slightly beaten 10 tablespoons -- unsalted butter, melted and divided 1/2 cup milk 1 1/4 cups strawberries -- chopped 2 tablespoons lemon zest -- grated and divided 1/2 cup pecans -- chopped 1/2 cup powdered sugar 1 tablespoon lemon juice Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift together 11/2 cups flour, sugar, 1/4 cup brown sugar, baking powder, salt and cinnamon into medium size

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1 egg 2 cups all-purpose flour 1 cup of low-fat milk 1 Tbsp. Baking powder 2/3 cup grated yellow squash 1/4 tsp. Salt 1/2 cup sugar 2 Tbsp. Vegetable oil Beat egg in a medium mixing bowl; add milk and squash. Combine dry ingredients; stir into squash mixture. Stir in oil. Grease muffin tins and heat at 350 degrees until hot (or heat tins and then place paper liners in cups.) Spoon batter into tins, filling cups two-thirds full. Bake at 350 degrees about 20 minutes or until done and brown. Yield one dozen muffins.