Cornmeal Strawberry Muffins |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These freeze well, and you can substitute frozen strawberries in this. Just make sure they are unsweetened. :-) Ingredients:
2 cups flour |
1 cup cornmeal |
1/2 cup brown sugar |
3 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs |
1 cup milk |
1/2 cup butter, melted |
1 cup sliced fresh strawberries |
Directions:
1. In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
2. In another bowl beat eggs, stir in milk, butter and strawberries.
3. Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
4. Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.
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