"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Muffins Recipe

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This recipe for Strawberry Muffins, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberley Lundquist


2 c flour plus 2 tsp for tossing with strawberries
2 tsp baking powder
3/4 tsp salt
1/2 c unsalted butter, softened
1 c sugar
2 eggs, large
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 c milk
2 1/4 c sliced strawberries,
2 tbsp turbinado sugar (raw sugar) for topping

In a medium bowl whisk together the flour, baking powder and salt.

In a bowl of an electric mixer, beat the butter and sugar for about 2 minutes. All the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Add in the vanilla and almond extracts. The batter may look a little grainy.

With the mixer on low, add flour mixture in three separate additions and alternating with the milk and ending with flour. Toss the strawberries with 2 tsp of flour (this will keep them from sinking to the bottom). Side aside 1/2 cup strawberries. Add remaining berries to the batter and fold with spatula until evenly distributed. Do not over mix.

Line a 12 cup muffin tin with paper liners, spray the liners and the pan with cooking spray. Scoop batter into the prepared muffin tin, until very full. Scatter the reserved berries evenly over the muffins, sprinkle the raw sugar (turbinado) over the center of each muffin. Keep the sugar away from the edges will prevent sticking.

Bake in a preheated 375 oven for 30 minutes, until lightly golden. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary. Let the muffin cool for about 25 minutes. Transfer the muffins to a rack to cool completely.




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