| ⅜ cup 1 tbsp | Butter, unsalted | |
| ¾ cup | Sugar, white, granulated | |
| 1⅔ cups | Wheat flour, white, pastry flour | |
| 1 tsp | Baking Powder, leavening agent, low-sodium | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 (ea. 0.04 oz) | Vanilla, pod or bean | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ⅜ cup 2¼ tsp | Milk, whole, 3.25% fat | |
| 1¾ cups | Strawberries, raw | |
| 2 lb | altogether (view nutrition facts) |
Preparation
- Serving size:2.67 oz (calculated)Notes: 1 strawberry muffin
- Temperature: 356 °F
- Melt the butter.
- In a large bowl, combine the sugar, flour, baking powder and salt.
- Cut the vanilla pod in half lengthwise and scrape out the vanilla pulp.
- In a separate bowl, whisk together the vanilla pulp with the eggs, milk and butter.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Finely dice the strawberries and fold them into the batter.
- Line a muffin tray with liners and spoon in the batter, about 1/4 cup per muffin.
- Bake until the muffins are done, about 25 minutes. You can test whether the muffins are done with a toothpick or wooden skewer. If it comes out clean, then the muffins are done.
- Let cool completely before optionally decorating further.
- Instead of strawberries, you can also use blueberries, raspberries or other fruit.
- Calorie count189 kcal
- % of calories by macros
Fat 38.1 % 72 kcal 8 g Net Carbs 54.0 % 102 kcal 25.6 g Dietary Fiber 1.1 % 2 kcal 1.1 g Protein 6.9 % 13 kcal 3.2 g - Approx. WW SmartPoints™7.7
- Cholesterol 49.8 mg
- Sodium 29.7 mg
- Fat 8 g
- Saturated Fat 4.6 g
- Trans Fat 0 g
- Carbohydrates 26.7 g
- Dietary Fiber 1.1 g
- Total Sugars 14.1 g
- Added Sugar 12.5 g
- Sugar alcohols 0 g
- Protein 3.2 g
- Calcium 41.1 mg
- Iron 0.6 mg
- Magnesium 8.3 mg
- Potassium 117.1 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 74.3 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 12.3 mg
- Folate 9.6 mcg
- Folic Acid 1.7 mcg