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Muffins aux fraises fraîches

Muffins aux fraises fraîches




12 muffins


30 minutes

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  • 1-3/4 tasses de farine tout usage
  • 3/4 tasse de sucre
  • 1 c. à thé de cannelle moulue
  • 1/2 c. à thé de bicarbonate de sodium
  • 1/2 c. à thé de sel
  • 2 œufs
  • ½ tasse d’huile de maïs Mazola®
  • 1/4 tasse de sirop de maïs Crown® Lily White®
  • 8 ounces fresh strawberries, diced (about 1-1/2 cups)



  1. Preheat oven to 375°F. Grease 12 (2-1/2-inch) muffin cups or line with paper baking cups.
  2. Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Whisk eggs, oil and corn syrup together in a small bowl. Add to flour mixture, stirring just until moistened. Gently stir in strawberries.
  3. Divide batter evenly into prepared muffin pan.
  4. Bake 18 to 22 minutes until lightly browned. Cool in pan 5 minutes before removing.

TIP: Sprinkle tops of muffins with coarse sugar before baking.

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