After reading reviews, I decided to make a few changes. I used 2 C of fresh, very ripe strawberries mixed with 1/2 C of sugar and let it sit for about 1/2 hour. I also used 1/2 all purpose flour and 1/2 whole wheat flour, 2 tsp of vanilla extract and found some raspberry flavoring in my pantry that I thought would kick the muffins up a notch, so I put about 1/2 tsp in the batter. I topped the unbaked muffins with a sprinkle of extra sugar. Yes, the batter was very thick, but they baked perfectly and are very moist. I'm impressed- great way to use extra strawberries!
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After reading reviews, I decided to make a few changes. I used 2 C of fresh, very ripe...