A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Strawberry Mint Muffins
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- #62437
Made with fresh strawberries and mint, these muffins are moist and flavorful. The addition of mint makes them refreshing and unique.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
2/3 cup vegetable oil
1 cup strawberries, hulled and chopped
3 tablespoons fresh mint, chopped
directions
Preheat oven to 400 degrees F.
Butter and flour medium muffin cups. Sift flour, sugar, baking powder and salt into a large bowl and make a well in center.
Add egg mixture to well and stir with a whisk until mixed. Do not over-mix or bread will be heavy. Stir in strawberries and mint.
Pour into muffin cups and bake 20 to 25 minutes until done.
added by
03savory
nutrition data
257 calories, 14 grams fat, 30 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 26, 2015
It is a very good muffin, but it makes more than just "12" muffins I had a whole lot of batter and ended up making 20 mini muffins along with the twelve. The muffins rise pretty well but they do sink down a little. on the bright side it tastes really good and you can defiantly use muffin cups if you want too. Enjoy Baking!