Strawberry & Cream Muffins
- 1 cup Chopped Strawberries (Fresh Or Frozen)
- 2 cups Flour
- 1 Tablespoon Baking Powder
- 1/4 teaspoons Salt
- 1/2 cups Splenda (or Equal Parts Sugar)
- 2 Eggs
- 1 cup Light Cream
- 6 Tablespoons Canola Oil
- 1 teaspoon Vanilla Paste
- Preheat oven to 400u0b0F. Spray a 12-cup muffin tin with non-stick cooking spray.
- Chop fresh strawberries (or frozen) to equal 1 heaping cupful. In a large bowl, add flour, baking powder, salt, and Splenda (or sugar). Stir to combine. Add strawberries and mix to coat with flour mixture.
- In a small bowl, beat eggs until light. Add cream, oil, and vanilla paste. Whisk until incorporated.
- Make a well in the middle of the flour mixture and add the egg mixture. Mix together until just combined. Do not over mix or you will have tough muffins!
- Place in prepared muffin tins. Bake for 20 minutes until golden brown.
strawberries, flour, baking powder, ubc, splenda, eggs, light cream, canola oil, vanilla paste
Taken from tastykitchen.com/recipes/breads/strawberry-cream-muffins/ (may not work)