Yummy Strawberry Muffins

Author: Suze // Category: , , , , ,

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Fresh-baked muffins are always a treat, but even more so when they're made with delicious strawberries.  Everything is better when it's made with strawberries.  Well, okay, maybe not everything, but these muffins are for sure!

Who can resist the smell of freshly baked muffins wafting through the air?  Not me!

Strawberry muffins are so easy to bake, and they can be made with either fresh or frozen strawberries, so they're perfect all year-round.

Yummy Strawberry Muffins

Leftover muffins can be stored in your freezer, so you have them ready made to quickly grab when you need one.  It's best to store them in individual resealable bags, so you have individual portions. They make an awesome fast breakfast treat, especially spread with a bit of butter, popped into the toaster oven or under the broiler, and then maybe even topped with strawberry preserves!  

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries


1.Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2.Using a small bowl, combine the oil, milk, and egg. Beat lightly. Then, in a larger bowl, mix flour, salt, baking powder and sugar.  Toss the chopped strawberries into the flour mixture to coat them with flour.  You could also toss them in confectioner's sugar instead of the flour to coat them with powered sugar.  That's the way I do it!  Pour in the milk mixture and stir together.
3.Fill each individual muffin cup with batter. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Author: Suze // Category:
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Old-Fashioned Strawberry Shortcake

Author: Suze // Category: , , , , ,


if you're going to have a strawberry recipe blog, what better place to start than with the basics. Here is my favorite recipe for a real, old-fashioned strawberry shortcake. Although I'm usually too pressed for time these days to mix, roll, and cut the bisquits from scratch, and more often than not I just end up cutting up strawberries and serving them over pound cake with some whipped cream, sometimes there's just nothing else that's gonna do but real strawberry shortcake from scratch.

Old-Fashioned Strawberry Shortcake

Serves 6
2 cups Sifted Flour
4 tsps. Baking Powder
1/2 tsp. Salt
1 tbsp Sugar
1/3 cup Shortening
3/4 cup Milk (about)

I usually opt just for fresh, plain, cut up strawberries and some cream, but if you prefer your berries in a sugar sauce, just add sugar and a little water to the strawberries and let them sit for a little bit.

3 cups Crushed Strawberries

Mix and sift dry ingredients; cut in shortening with knife or pastry
blender. Add milk gradually to make a soft dough. Turn out on
lightly floured board & knead just enough to shape into smooth
ball. Roll or pat lightly 1/2 inch thick. Cut with floured biscuit cutter
or bake in large sheets or bake in muffin pans. Brush tops with
butter and bake in hot oven at 450 °F for 15 minutes. Split hot
biscuits. Put together again with filling of sweetened strawberries.
Top with more fruit. Serve at once with plain or whipped cream.