Fresh Strawberry Muffins
Preheat oven to 375°F. Grease 12 (2-1/2-inch) muffin cups or line with paper baking cups. Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Whisk eggs, oil and corn syrup together in a small bowl. Add to flour mixture, stirring just until moistened. Gently stir in strawberries.
Ingredients
- 1-3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup Mazola® Corn Oil
- 1/4 cup Crown® Lily White® Corn Syrup
- 8 ounces fresh strawberries, diced (about 1-1/2 cups)
Method
Preheat oven to 375°F. Grease 12 (2-1/2-inch) muffin cups or line with paper baking cups.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Whisk eggs, oil and corn syrup together in a small bowl. Add to flour mixture, stirring just until moistened. Gently stir in strawberries.
Divide batter evenly into prepared muffin pan.
Bake 18 to 22 minutes until lightly browned. Cool in pan 5 minutes before removing.
