Strawberry muffins from BraveTart: Iconic American Desserts (page 283) by Stella Parks

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Notes about this recipe

  • sharone7 on June 25, 2021

    I had leftover strawberry-raspberry puree from making shrub, so I made these muffins--extremely worth the minimal effort! (I roasted the puree in the oven for maybe 10 minutes to dry them out more, and that was fine.) I keep forgetting I don't have a regular muffin tin, so I made them into mini-muffins (about 30g of batter each), baked for about 20 minutes. I ended up with 30 mini muffins.

  • anya_sf on October 08, 2020

    I made this to use up strawberry solids left over from making ice cream. I used 1/2 recipe of the all-butter muffin mix (made with white whole wheat flour) and the full 1/2 cup of strawberry solids, plus lemon zest and poppy seeds as suggested in the recipe. Yield was 7 muffins which baked in 21 minutes. The muffins were very tasty with a classic muffin texture.

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