Strawberry corn muffins

Strawberry corn muffins might be just the Southern recipe you are searching for. One serving contains 196 calories, 5g of protein, and 12g of fat. This recipe serves 6 and costs 70 cents per serving. Mother's Day will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. 328 people were impressed by this recipe. This recipe from Running to the Kitchen requires salt, vanillan extract, baking powder, and coconut oil. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is rather bad. Similar recipes include Strawberry Corn Muffins, strawberry corn muffins, and Strawberry-Banana Quinoa Muffins (makes 12 muffins; total cost per muffin: $0.30).

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ cup almond meal

¼ cup almond milk

1 teaspoon baking powder

2 tablespoons coconut oil, melted

2 eggs

2 tablespoons honey

½ teaspoon salt

¾ cup diced strawberries

1 teaspoon vanilla extract

½ cup yellow corn meal

Equipment:

muffin tray

oven

bowl

whisk

Cooking instruction summary:

Preheat oven to 350 degrees and grease a muffin tin.Combine corn meal, almond meal, baking powder and salt in a large bowl.Whisk together remaining ingredients except strawberries in a separate bowl.Add wet ingredients to dry and mix to combine.Fold in strawberries.Spoon mixture out into muffin tins.Bake for 20-22 minutes until edges start to turn golden.Remove from oven and let cool for 5-10 minutes before popping out of the tin.

 

Step by step:


1. Preheat oven to 350 degrees and grease a muffin tin.

2. Combine corn meal, almond meal, baking powder and salt in a large bowl.

3. Whisk together remaining ingredients except strawberries in a separate bowl.

4. Add wet ingredients to dry and mix to combine.Fold in strawberries.Spoon mixture out into muffin tins.

5. Bake for 20-22 minutes until edges start to turn golden.

6. Remove from oven and let cool for 5-10 minutes before popping out of the tin.


Nutrition Information:

Quickview
195k Calories
5g Protein
11g Total Fat
19g Carbs
1% Health Score
Limit These
Calories
195k
10%

Fat
11g
18%

  Saturated Fat
4g
31%

Carbohydrates
19g
6%

  Sugar
7g
8%

Cholesterol
54mg
18%

Sodium
229mg
10%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
11%

Vitamin C
10mg
13%

Phosphorus
109mg
11%

Fiber
2g
11%

Manganese
0.17mg
8%

Selenium
5µg
8%

Calcium
73mg
7%

Iron
1mg
6%

Vitamin B6
0.11mg
6%

Vitamin B2
0.09mg
5%

Magnesium
18mg
5%

Potassium
162mg
5%

Zinc
0.65mg
4%

Folate
15µg
4%

Vitamin B1
0.05mg
3%

Vitamin B5
0.33mg
3%

Copper
0.05mg
3%

Vitamin B12
0.13µg
2%

Vitamin B3
0.42mg
2%

Vitamin D
0.29µg
2%

Vitamin E
0.26mg
2%

Vitamin A
81IU
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Brussels Sprout Carbonara with Fettuccini
Strawberry Mint Watermelon Salsa
Flank Steak Tartare with Carrot-Top Salsa Verde
Chocolate, Almond & Peperoncini Clusters
Chocolate Chip Cheesecake
Strawberry Banana Chocolate Chip Muffins
3 Cheese Spinach Flat Bread Pizza
Fiesta Nacho Cheese Beef & Potatoes
Coriander potato cakes with mango chutney
Eggnog Cheesecake Bars
Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

Chuck Norris can make a banana split.

Popular Recipes
Roasted Beet Noodles with Pesto and Baby Kale

Inspiralized

Healthy Red Velvet Cheesecake Ice Cream

Desserts with Benefits

Chocolate Pumpkin Spider Donuts

Inside BruCrew Life

Kale Salad with Apples and Golden Raisins

Rachel Cooks

Loaded Broccoli Salad

Natashas Kitchen