August 9, 2010

Strawberry Muffins

Yup, still no working fridge at this time. So I have been making things that do not need to be refrigerated, like these strawberry muffins. They were okay, but I would probably leave out the nutmeg. I found it to be overpowering, I wanted my muffins to taste more like strawberries than nutmeg. They are still a good breakfast though!

Strawberry Muffins
1 1/2 cups chopped strawberries
1/4 cup white sugar
1/4 cup Splenda
1/8 cup white sugar
1/8 cup Splenda
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Combine the strawberries, 1/4 cup sugar, and a 1/4 cup Splenda in a seperate bowl. Let set for 1 hour. Drain the berries keeping the liquid seperate. Preheat the oven to 425 degrees. Prepare a 12 count muffin tin by greasing or lining with paper liners. In a medium bowl, cream together the butter and the rest of the sugar and Splenda until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Combine the remaining dry ingredients and and stir into the creamed mixture alternately with the juice from the berries. Spoon the batter into the muffin cups. Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack.
Source: All Recipes

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