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Strawberry Muffins

  • Prep 10 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 24

Ingredients

1
box Betty Crocker™ SuperMoist™ white cake mix
1/3
cup of canola oil
3
eggs
1
cup of water
12
fresh strawberries, washed and diced
Zest of 1 lemon
4
strawberries, to decorate
1, 12-oz can Betty Crocker™ Whipped strawberry mist frosting

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can bake the muffins a day in advance so that they’re cold when you’re ready to decorate.

Certain seasonal fruits are never missing in my kitchen. One such fruit is the strawberry. I remember in my youth my daily breakfast consisted of a fresh strawberry smoothie with a slice of toasted bread and butter. To this day, I still prepare it from time to time. My kids are sometimes a little picky when it comes to eating fruits, but they like strawberries. They don’t like the smoothie like I do, but they’ll gladly eat the whole fruit as is or in desserts. Since strawberries are so versatile, you can always find different ways to prepare them. In this case, I’ll be sharing a very easy recipe that will give you new options for breakfast or dessert.

You can also keep the muffins refrigerated in a vacuum-sealed container.

If you don’t have lemons you can use lime. Just be sure not to grate the white of the fruit, only the skin.

Directions

  • 1 Pre-heat oven to 350° F.
  • 2 Whip cake flour, oil, eggs and water at low speed for 30 seconds and then the maximum speed of your mixer for 2 minutes until everything is well combined.
  • 3 Remove the blender and mix with a spoon or scoop, combine with the mix in a folding motion, then add the lemon zest and chopped strawberries.
  • 4 Place the muffin liners in the individual muffin tins and add enough to each cavity to fill 2/3 of the space.
  • 5 Bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
  • 6 Remove from oven and let cool for 5 minutes. Remove each muffin from the molds and let cool for about 25 minutes.
  • 7 Open the can of strawberry frosting and using a pastry sleeve decorate the muffins to your liking. Slice whole strawberries and place over the frosting to decorate.

Certain seasonal fruits are never missing in my kitchen. One such fruit is the strawberry. I remember in my youth my daily breakfast consisted of a fresh strawberry smoothie with a slice of toasted bread and butter. To this day, I still prepare it from time to time. My kids are sometimes a little picky when it comes to eating fruits, but they like strawberries. They don’t like the smoothie like I do, but they’ll gladly eat the whole fruit as is or in desserts. Since strawberries are so versatile, you can always find different ways to prepare them. In this case, I’ll be sharing a very easy recipe that will give you new options for breakfast or dessert.

Rate and Comment

Silvia Martinez Silvia Martinez
September 24, 2015

Certain seasonal fruits are never missing in my kitchen. One such fruit is the strawberry. I remember in my youth my daily breakfast consisted of a fresh strawberry smoothie with a slice of toasted bread and butter. To this day, I still prepare it from time to time. My kids are sometimes a little picky when it comes to eating fruits, but they like strawberries. They don’t like the smoothie like I do, but they’ll gladly eat the whole fruit as is or in desserts. Since strawberries are so versatile, you can always find different ways to prepare them. In this case, I’ll be sharing a very easy recipe that will give you new options for breakfast or dessert.