Strawberry-Orange Muffins
Strawberry-Orange Muffins recipe
Yield
16 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
sour cream
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
orange zest
finely grated |
|
| 1 | cup |
strawberries
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter |
|
| ⅓ | cup |
strawberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
sour cream
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
orange zest
finely grated |
|
| 237 | ml |
strawberries
thinly sliced 1/8 inch, pat dry between paper towels to keep juices from coloring the batter |
|
| 79 | ml |
strawberry jam
|
*
|
Directions
Preheat an oven to 400℉ (200℃).
Butter standard muffin tins.
In a large bowl stir and toss together the flour, baking powder, baking soda and salt.
Set aside.
In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries.
Add to the combined dry ingredients and stir just until blended.
Place a spoonful of batter in each prepared muffin cup.
Top each with a scant teaspoon of strawberry jam.
Spoon the remaining batter over the jam, filling each cup about two-thirds full.
Bake until a toothpick inserted in the center of the muffin comes out clean, 15 to 18 minutes.
Cool in the tins for 5 minutes, then remove.
