How to make great strawberry muffins?

Please, I would really like to know! I'd like to make them from scratch and also, should I use margarine or butter?
How to make great strawberry muffins?
Strawberry Muffins

"Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife."



INGREDIENTS

60 ml canola oil

120 ml milk

1 egg

3 g salt

9 g baking powder

100 g white sugar

220 g all-purpose flour

155 g chopped strawberries



DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Reply:OMG!!! You will love these!!



Strawberry Shortcake Muffins



Why not put all the ingredients of strawberry shortcake into a muffin? These rich, delicate muffins don't need another thing - they are perfect as is.



2 C. flour

2 tsp. baking powder

3/4 C. sugar

1/2 C. butter

1 egg

1 C. heavy cream

1 tsp. vanilla

1 C. diced strawberries, well drained



Preheat oven to 350 degrees. Grease 12 muffin cups. In large bowl mix together flour, baking powder and sugar. Cut in butter as for pastry until it is in small pea-size pieces. In small bowl mix egg, vanilla and cream then add all at once to flour mixture. Stir with spoon until blended. Gently mix in strawberries. Spoon into muffin cups and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar to serve.
Reply:I use sliced fresh or frozen strawberries that are frozen without juice, thawed and add the berries to my basic muffin mixture following the directions for cranberry muffins. Always use butter.



Muffins



Ingredients

1-3/4 cups all-purpose flour

1/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, beaten

3/4 cup milk

1/4 cup cooking oil

1 recipe Streusel Topping (optional for plain and sweet variations)



Directions

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.



In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).



Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.



Makes 12 muffins



Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.



Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.



Streusel Topping: In a small bowl stir together 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or walnuts.



Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.



Banana Muffins: Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.



Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.



Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.



This is also good and a nice change of pace:



Strawberry Nut Bread



1 bag (16 oz) frozen whole strawberries, thawed, drained

2 cups sugar

1 1/4 cups vegetable oil

4 eggs

3 cups Gold Medal? all-purpose flour

3 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts



Directions:

Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.



Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.



Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.



Top with a dollop of whipped cream and strawberry jam or preserves.



SAC
Reply:STRAWBERRY MUFFINS



Preparation time: 10 minutes. Baking time: 25 minutes. Oven temperature: 400 degrees.

Makes about 14 muffins.





2 1/4 c. sifted all-purpose flour

1/3 c. granulated sugar

3 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 c. oil

1/2 c. milk

1 tsp. vanilla

1 c. sliced strawberries



1. Stir together flour, sugar, baking powder and salt.

2. Beat eggs. Blend in oil, vanilla and milk.



3. Add liquid to dry ingredients. Stir quickly just until moistened.



4. Fold in strawberries.



5. Spoon into well greased 2 1/2 inch muffin tins or paper-lined muffin cups.



6. Bake at 400 degrees for 25 minutes or until golden brown.



7. Remove to wire rack. Serve warm.





STRAWBERRY YOGURT MUFFINS:



Omit milk and substitute yogurt. Reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.

TIPS: You may add raspberries or blueberries to the batter in place of strawberries. These muffins are not too sweet.

Strawberry Cinnamon Muffins

If you have leftovers (which I sincerely doubt!), store them in the freezer. Use resealable bags, in order to be able to take them out one by one. For a quick breakfast, simply reheat the strawberry muffins in the oven at 350 degrees F for 10 minutes.



Ingredients



- 2 eggs

- 2/3 cup sugar

- 1/2 cup milk

- 1/4 cup plain yogurt

- 1 teaspoon vanilla

- 1/2 stick butter, melted and cooled

- 2 cups flour

- 1 tablespoon baking powder

- 1/4 teaspoon salt

- 1/4 teaspoon cinnamon

- 1 1/2 cups strawberries, hulled and cut in chunks







Directions



Preheat oven to 375 degrees F. Grease mufin tins or line with paper cups.



In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.



In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.



Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.



Serves 12
Reply:STRAWBERRY CHEESECAKE MUFFINS



Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Desserts Cheesecakes



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pk Cream cheese,softened

1/4 c Icing sugar

2 1/2 c Flour

1 tb Baking powder

1/2 ts Salt

1 Egg

1 1/4 c Milk

1/2 c Brown sugar

1/3 c Margarine

1/4 ts Almond extract

1/4 c Strawberry jam



Grease large muffin tins or line with paper baking

cups. Blend cream cheese and icing sugar until

smooth;set aside. Combine flour, baking powder and

salt in large bowl. Mix egg, milk, brown sugar,

melted butter, and almond extract. Stir liquid

mixture into dry ingredients, stirring just until

moistened. Spoon half of batter into muffin cups.

Top with 1 tb cream cheese mixture and 1 ts jam.

Spoon remaining muffin batter on top. Bake at 375

degrees F (190 C) for about 20 minutes, or until light

golden. Cool in pan 5 minutes; remove muffins and

cool on rack. Store in airtight container.







STRAWBERRY %26amp; RHUBARB MUFFINS



Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Muffins Fruits



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 c All-purpose flour

1/2 c Granulated sugar

2 ts Baking powder

1/2 ts Salt

2 ts Grated orange rind

1 Egg

3/4 c Milk

1/3 c Vegetable oil

1 c Finely chopped rhubarb

1/2 c Sliced strawberries

Granulated sugar for dusting



Preheat the oven to 400 F. In a large bowl, combine

the flour, sugar, baking powder, salt and orange rind.

In a seperate bowl, beat together the egg, milk and

oil. Stir the wet ingredients into the dry

ingredients. Gently stir in the rhubarb and

strawberries. Do not overmix.

Fill 12 well-greased muffin cups 2/3-full with the

batter. Sprinkle the muffin tops lightly with sugar.

Bake for 20 to 25 minutes, or until a toothpick

inserted in the centre of a muffin comes out clean.







STRAWBERRY YOGHURT MUFFINS



Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Muffins Fruits



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

120 g Margarine -- 1/2 c

120 g Sugar -- 1/2 c

2 Eggs

150 g Strawberry yoghurt -- 1 pot

70 ml Milk -- or more

170 g Fresh strawberries -- chopped

1 lg Lemon -- juice and rind

280 g Self-raising flour -- 2.5 c



Preheat oven to 350oF, prepare pans. Blend the

margarine %26amp; sugar %26amp; beat in the eggs %26amp; yoghurt %26amp; milk.

Fold in the chopped strawberries, lemon juice %26amp; rind %26amp;

very carefully fold in the flour to avoid squashing

the fruit.



Spoon into Muffin cases and bake for about 20 mins,

longer if frozen fruit is used.



Variations: Any fresh berry fruit may be substituted

for the strawberries (raspberries, blackberries,

blackcurrants, elderberries or blueberries).



Adapted and TESTED by Anja: Extremely good! One of my

favourites. Tried it with strawberries and

blackberries - both work well. Leave out the Lemon if

using tart fruit such as blackberries.
Reply:http://www.recipezaar.com/recipes.php?s_...

Pick one of the recipes from this site. Instead of preparing the cake pans, prepare the muffin tins with the paper liners. fill each muffin cup about 2/3 full of batter. Bake about 15 to 20 minutes.
Reply:Get a strawberry cake mix from betty croker and some strawberries to decorate the cake with as you put the strawberry icing on the cake.
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