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Strawberry Pecan Muffins Recipe
|Pecans||1⁄4 Cup (4 tbs), finley chopped|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, softened|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Lemon zest||1 Teaspoon, grated|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Fresh strawberries||2 Cup (32 tbs), finely chopped|
Serving size: Complete recipe
Calories 2481 Calories from Fat 929
% Daily Value*
Total Fat 107 g164.2%
Saturated Fat 51.1 g255.6%
Trans Fat 0 g
Cholesterol 412 mg
Sodium 1619.6 mg67.5%
Total Carbohydrates 351 g117%
Dietary Fiber 17.4 g69.8%
Sugars 144.3 g
Protein 43 g86.2%
Vitamin A 52.3% Vitamin C 355.2%
Calcium 126.2% Iron 90.5%
*Based on a 2000 Calorie diet
Mix with your fingers until crumbly.
In a large bowl, combine flour, sugar, baking powder, lemon zest and salt.
Make a well in the center.
In another bowl, whisk together milk, melted butter and egg until blended.
Add to flour mixture and stir just until moistened.
Do not overmix.
The batter will be lumpy.
Fold in strawberries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with streusel topping.
Bake in preheated oven for 20 to 25 minutes.
HINT: Save margarine tubs for storing baking ingredients such as raisins, cinnamon, baking soda, nuts, etc.