Glazed Strawberry Muffins Recipe
First of all let me thank my neighbor for sharing this excellent Glazed Strawberry Muffins recipe. I tried this recipe for Glazed Strawberry Muffins the other day and was totally bowled over. Pamper everyone with Glazed Strawberry Muffins as Dessert. I am certain we both will agree that this Glazed Strawberry Muffins is very scrumptious.
Ingredients
2 eggs, separated
2 1/2 cups sifted whole wheat flour
1 tablespoon baking powder
1 cup buttermilk
2/3 cup honey, warmed slightly
1/4 cup butter, melted and cooled
1 cup diced fresh strawberries
12 fresh strawberry halves (quarters if berries are large)
1/4 cup Strawberry Jelly
Directions
Preheat oven to 400°F.
Line a 12-cup muffin tin with paper liners.
In a medium-size bowl beat egg whites until stiff but not dry.
Sift flour and baking powder together 3 times.
Place into a large bowl.
In another medium-size bowl, beat together egg yolks, buttermilk, honey, and butter until blended.
Pour liquid ingredients into dry ingredients, stirring until just blended.
Stir in diced strawberries.
Fold in egg whites with a spoon.
(Batter is too heavy for a wire whisk.) Divide batter among muffin cups; they will be almost full.
Lightly press strawberry halves or quarters on tops.
Bake on top shelf of oven for 25 minutes.
or until dry inside when pierced with a cake tester or food pick.
While muffins are baking, melt jelly (to be used as glaze) by placing it in a Pyrex cup in a small saucepan of simmering water, stirring occasionally.
Turn muffins out onto wire racks over a sheet of wax paper.
With a pastry brush, lightly brush glaze over tops.
Line a 12-cup muffin tin with paper liners.
In a medium-size bowl beat egg whites until stiff but not dry.
Sift flour and baking powder together 3 times.
Place into a large bowl.
In another medium-size bowl, beat together egg yolks, buttermilk, honey, and butter until blended.
Pour liquid ingredients into dry ingredients, stirring until just blended.
Stir in diced strawberries.
Fold in egg whites with a spoon.
(Batter is too heavy for a wire whisk.) Divide batter among muffin cups; they will be almost full.
Lightly press strawberry halves or quarters on tops.
Bake on top shelf of oven for 25 minutes.
or until dry inside when pierced with a cake tester or food pick.
While muffins are baking, melt jelly (to be used as glaze) by placing it in a Pyrex cup in a small saucepan of simmering water, stirring occasionally.
Turn muffins out onto wire racks over a sheet of wax paper.
With a pastry brush, lightly brush glaze over tops.
