Recipe by ANGIE DOYLE
"A quick and simple muffin recipe with strawberries and walnuts."
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chopped fresh strawberries
This recipie was very good, however, the indicated baking time of between 10-15 minutes is totally unrealistic. Try 20-25 minutes. I have made these muffins twice, and the second time I added the grated rind of a lemon and topped them with cinnamon and sugar.
I made these muffins earlier today and I found them to be a little on the dry tasting side. I used paper baking cups and the bottoms were very oily after they were baked. Next time I'm going to substitute either applesauce or mashed banana for 1/2 of the oil. I ended up with 19 muffins.
Ok you guys, I got it. I tried this recipe on a whim this morning as I went strawberry picking yesterday and the muffins are FANTASTIC!!! Follow the recipe as is (I used a little less sugar as my strawberries are very sweet and ripe),use a smidgen more cinnamon and only use 1/4 tsp. nutmeg. As suggested my a previous reviewer use 1 egg, 1/4 cup oil, and 1 cup milk. Also mix in 1 and 1/4 cup chopped strawberries and 1 cup finely chopped (use food processor) pecans. Use muffin tin liners and fill to top, quickly mix up heaping tbs. of flour, heaping tbs brown sugar and 1 tbs butter, mix until crumbly and sprinkle on top. *This crumble is magic, it wont stay on top, but sinks in a bit for a delicious little extra oomph! BAKE FOR 20 MIN. And voila! Moist, cakey, strawberry-y muffins!
I had exactly a cup of berries left over from a dessert, so I thought I'd try this recipe. I halved the amount of oil and replaced it with mango-applesauce. I was wary of the baking time indicated, it seemed too short. It took 20 minutes for the muffins to be ready. The recipe made 16 muffins. I thought they were "okay", however, my son loved them and ate three in a row. I might make them again, but I would add more of the cinnamon and nutmeg, and add a cinnamon-sugar topping.
My family liked it better replacing the nutmeg with extra cinnamon
very moist, good!
I was really disappointed in this recipe. They were very oily and I agree with the other reviews that the baking time needed to be increased by quite a bit. I made another batch of muffins after using this recipe but I cut the oil to 1/4 cup and added only 1 egg and 1 cup of milk. This next batch came out much better. I will not make the original recipe again. Sorry.
Very nice basic muffin, with an overly nutmeggy taste (will need to decrease that next time). Substituted 1 cup applesauce for the oil, and they came out very moist. Took about 18 minutes to bake. Will see what the others think tomorrow!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Nut Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 236
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