As we Shelter in Place I have noticed a lot of us are turning to baking!! Hey its something you can do with the whole family and its fun!
I started thinking about recipes I have made with some of our godkiddos or 4-H kids that were in my Baking Project for 4-H and I remembered these yummo strawberry muffins, they are not only easy to bake they are SO gooooood!!! They are great for Breakfast or anytime!!
Happy Baking!!!
2 ½ cups all-purpose flour or you can use Gluten Free Flour, same measurement
¾ cups sugar or you can use Coconut sugar, same measurement
½ teaspoon sea salt
1 tablespoon baking powder
1 cup Buttermilk
2 large eggs
1/3 cup vegetable oil or you can use melted coconut oil, same measurement
1 teaspoon pure vanilla extract
2 cups fresh strawberries, diced
1 cup white chocolate chips
Preheat oven to 500 degrees. Line muffin pans with muffin liners. Get a large bowl and whisk together the flour, sugar, salt and baking powder. Add in the strawberries and white chocolate chips and stir just enough to coat the strawberries. In another bowl whisk together the buttermilk, eggs, oil and vanilla extract and then combine with the dry ingredients stir together, don’t over mix it will make the muffins too dense if you do over stir.
Put the batter in the muffin cups, put the muffin tin in the oven and drop the oven temperature to 400 degrees, bake 18 – 20 minutes or until the muffins are done. Let muffins cool a few minutes and then take them out of the muffin pan and let cool on cooling rack. Yummo!
