Fresh Strawberry Muffins Recipe
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An easy to make muffin that has fresh strawberries and a hint of fresh lemon juice that brightens the flavors. It has a dense crumb and makes a great breakfast muffin.
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1 1/2 cups strawberries - fresh and diced
1/2 cup sugar
1/4 cup sugar
1/4 cup butter - softened
1 teaspoon vanilla
1/2 lemon - juiced
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
In a small bowl, combine the strawberries with 1/2 cup of sugar.
Set this aside for an hour or so or until the strawberries make a juice.
Drain the juice from the strawberries, reserving it for the recipe.
Preheat the oven to 425Â°F. Place muffin cups into the muffin tin.
Cream together the butter and 1/4 cup of sugar until light and fluffy.
Beat in eggs, one at a time, stirring to incorporate each one.
Stir in vanilla and fresh lemon juice.
Combine the flour, baking soda, salt and nutmeg.
Add the dry ingredients into the mixture alternating it with the juice from the strawberries until all is incoporated.
Gently stir in the berries.
Scoop the batter into the muffin cups.
Bake for 15-18 minutes or until the tops spring back slightly when lightly touched.
Allow to cool completely.
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