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Strawberry muffins


Strawberry muffins


It’s a running joke that at whatever point I whip up this formula, there’s never a single nibble remaining for the another day



2 mugs all-purpose flour


1/2 glass mellowed butter

3/4 glass granulated sugar

1 egg

2 teaspoons heating powder

1/2 teaspoon salt


1/2 container milk

1/2 teaspoon vanilla extract

1 1/2 mugs diced strawberries

3 teaspoons granulated sugar (for topping)

1/2 teaspoon ground cinnamon (for topping)




Preheat your broiler to 400°F (200°C). Oil a biscuit tin or line it with biscuit cups.


In a blending bowl, cream together the relaxed butter and 3/4 container sugar until light and soft. Beat within the egg thoroughly.


In another bowl, blend the flour, preparing powder, and salt.


Gradually include the dry fixings to the butter blend, substituting with the drain. Blend fair until combined.


Gently overlay within the diced strawberries.

In a little bowl, combine the remaining 3 teaspoons of sugar with the cinnamon.


Spoon the player into the biscuit tin, filling each container almost two-thirds full.



Sprinkle the cinnamon-sugar blend over each muffin.

Bake within the preheated stove until a toothpick embedded into a biscuit comes out clean (ordinarily approximately 20-25 minutes).


Let the biscuits cool within the tin for a number of minutes, at that point exchange them to a wire rack to cool completely.


These Strawberry Biscuits, with their appealing ruddy tint and luscious flavor, are a devour for the faculties. Following time you’re favored with a bounty of new strawberries or in look of a delicious breakfast treat, keep in mind this formula.It’s not fair a biscuit; it’s a nibble of delight and wistfulness!

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