Make your own delicious Strawberry Muffins in a hurry with this simple make ahead mix.
Strawberry muffins freeze well and can be reheated quickly (from frozen) by wrapping the muffin in a paper towel and popping it into the microwave for 20-25 seconds. Breakfast in a Hurry!
To Make 24 Large Strawberry Muffins or 48 Mini Strawberry Muffins or 12 Extra Large:
You’ll Need:
4 eggs
3 tsp. vanilla or vanilla powder
1 cup oil
2 cup Water
5 1/2 cups A-B-C Muffin Mix Base
2 cups fresh or frozen strawberries, chopped
Combine eggs, vanilla, oil and water, mixing well, then add the mix, stirring gently. The batter should be slightly lumpy. Fold in the strawberries, but do not overmix or your muffins will become tough.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
To Make 1 Dozen Large Muffins:
2 Eggs
1 1/2 tsp Vanilla
1 cup of water
1/2 cup of Oil
2 3/4 c. A-B-C Muffin Mix Base
1 cup fresh or frozen strawberries, chopped
Combine eggs, vanilla, oil and water, mixing well, then add the mix, stirring gently. The batter should be slightly lumpy. Fold in the strawberries, but do not overmix or your muffins will become tough.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
© Can Stock Photo Inc. / martinturzak
