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CraftLady - Posted February 07, 2004 06:09 AM
STRAWBERRY STREUSEL MUFFINS
Topping:
1/3 cup flour
1/4 cup sugar
1/4 cup pecans, finely chopped
2 tbsps. margarine, room temp.
1/2 tsp. cinnamon
Muffins:
2 cups flour
1 tbsp. baking powder
1/2 tsp salt
1 cup strawberries, 10-12 chopped
1/3 cup sugar
1/2 cup heavy cream
1 egg, lightly beaten
1/2 tsp. vanilla
1/4 cup margarine, melted
Preheat oven to 400. Grease muffin tin.
For topping: In medium bowl, with fork, combine all ingredients until mix comes together in large crumbs.
To make muffins: In large bowl, combine flour, baking powder, and salt. In medium bowl, toss strawberries with sugar. Let stand 5 minutes. Stir cream, egg and vanilla until well blended. Add strawberry mix to flour mix, along with butter; stir with fork just until blended. Divide batter evenly among cups; sprinkle with topping. Bake 12-15 minutes.
Before removing muffins from pan, set the pan on wire a rack to cool 5 minutes.
STRAWBERRY STREUSEL MUFFINS
Topping:
1/3 cup flour
1/4 cup sugar
1/4 cup pecans, finely chopped
2 tbsps. margarine, room temp.
1/2 tsp. cinnamon
Muffins:
2 cups flour
1 tbsp. baking powder
1/2 tsp salt
1 cup strawberries, 10-12 chopped
1/3 cup sugar
1/2 cup heavy cream
1 egg, lightly beaten
1/2 tsp. vanilla
1/4 cup margarine, melted
Preheat oven to 400. Grease muffin tin.
For topping: In medium bowl, with fork, combine all ingredients until mix comes together in large crumbs.
To make muffins: In large bowl, combine flour, baking powder, and salt. In medium bowl, toss strawberries with sugar. Let stand 5 minutes. Stir cream, egg and vanilla until well blended. Add strawberry mix to flour mix, along with butter; stir with fork just until blended. Divide batter evenly among cups; sprinkle with topping. Bake 12-15 minutes.
Before removing muffins from pan, set the pan on wire a rack to cool 5 minutes.