Strawberry Fruit Muffins—a symphony of juicy strawberries baked into moist, fluffy perfection. These muffins are a delightful fusion of sweet and slightly tart flavors that your baby will surely enjoy! Source: Fix it Fresh! Recipe Series Kansas State University Research and Extension
Medium/Complex to prepare
undefined min prep
adjustable below
per serving
Egg, WheatIntroduce one at a time.
Wash your hands with soap and water.
Heat oven to 400 °F. Spray muffin tin with non-stick cooking spray.
In a large bowl, combine the flour, sugar, baking powder, and baking soda. Stir well until all ingredients are blended.
In another bowl, combine buttermilk, margarine, egg, and vanilla. Pour this mixture into the dry ingredients (made in step #3).
Using a large spoon, gently stir ingredients just until moist (do not over-mix). Add fruit and stir gently (do not over-mix).
Spoon batter evenly into 9 muffin cups.
Bake 20 to 25 minutes or until golden brown.
Serve hot or cold. Muffins may be frozen for later use.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
78
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.