Incredibly easy to make these moist, tasty muffins. After reading the reviews I found there seems to be a problem with the amount of liquid the strawberry/sugar mixture makes. I used 2 cups (1 pound - lg. plastic container at grocery) of chopped strawberries mixed with 3/4 cups of white sugar. I made sure to completely coat all the strawberries with the sugar, covered and let sit 1 hr. When I drained the liquid I had exactly 1 cup of liquid and I used it all. I was worried this may have been too much liquid but the result was perfection. The muffins rose, were a golden color and delicious! I also added a 1/4 teaspoon of ground cinnamon to the mixture. I baked for 16 minutes. Do not over bake! The recipe yielded 15 muffins (probably due to the extra strawberries and liquid and the creaming of the butter/sugar by hand. I always cream by hand so it is very fluffy and full of air but not beat to death! This recipe is definitely a keeper....we love it!
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Incredibly easy to make these moist, tasty muffins. After reading the reviews I found there...