Berry-Smash Muffins (Strawberry Muffins)
These are very easy, fun for kids, and taste great! From The Rainbow Bakery children's cookbook by Gold Medal.
Reviews
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Fantastic. I used all strawberries and added in one mashed banana. I also cut the sugar down to about 1/3 c, used applesauce in place of the oil, and used whole wheat flour. These were so moist and delicious. For me this recipe made 14 regular muffins (cupcake size). I love them and my kids did, too. NOTE: DO NOT USE the paper liners. We lose about 1/3 of the muffin as it sticks to the liner. However, the mini-muffins I made and sprayed with non-stick spray came out perfectly. -
I've made these a couple times and they are my husband's favorite (and I make a lot of muffins). They are moist and very yummy. I bought a potato masher just to mash the berries for this recipe.
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Our strawberries turned out really great this year and I used them in this muffin recipe. They had a wonderful juicy berry flavor. Very moist and tender. All in my family loved them and there were none left-over. I didn't use paper cups, just greased my muffin tin and they came out fine. Thanks for posting this recipe.
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Almost perfect, must be the two eggs that make it so large, could get away with filling 1/3 muffin cup (used silicon muffin cups; works perfectly). Diced strawberries and added extra 1/2 cup (used both frozen; didn't thaw & fresh). Added 1/3 cup of milk (rice or coconut milk). And used sunflower oil and turbinado sugar. Added 1/4 cup flour for high altitude and baked at 400 degrees;getting too brown too fast.
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These turned out amazing!! Perfect thin crunchy outer shell, super soft on the inside. The taste of strawberry was not strong enough for me, so I would possibly change this next time, but these were AMAZING! Also, I only cooked for 13 minutes, but could just be my oven!!
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