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:

Equipment:

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:

covered percent of daily need