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Super Strawberry Or Raspberry Muffins Recipe
|Flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Frozen strawberries||425 Milliliter, thawed (or raspberries)|
Serving size: Complete recipe
Calories 1928 Calories from Fat 715
% Daily Value*
Total Fat 81 g124.5%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1841.1 mg76.7%
Total Carbohydrates 275 g91.7%
Dietary Fiber 14.9 g59.4%
Sugars 87 g
Protein 31 g61.4%
Vitamin A 8.7% Vitamin C 291.8%
Calcium 86.5% Iron 85.5%
*Based on a 2000 Calorie diet
Place in a mixing bowl the flour, sugar, baking powder and salt.
Mix together in another bowl the oil, egg and 1 cup (250 mL) of the strawberries or raspberries and juice.
Add to the dry ingredients and stir just enough to moisten the whole.
Fill the muffin pans only half full with the batter.
Microwave at HIGH 2 1/2 to 3 minutes or until done.
Serve with strawberry or raspberry butter.
Strawberry or Raspberry Butter: Blend together 1/2 cup (125 mL) soft butter or margarine and the remaining strawberries or raspberries and their juice.
Refrigerate and use to butter top of hot muffins when ready to serve.