Hannah's Recipes: Strawberry Muffins

Saturday, January 26, 2008

Strawberry Muffins

Source: Brenda C.

2 C. flour
1 C. sugar or 2 T. fructose
1 t. baking soda
1 t. cinnamon
Dash of nutmeg
2 eggs
½ C. oil
½ C. buttermilk
½ C. strawberry jam (you can also use other jams)

Instructions: Mix dry and wet ingredients in separate bowls. Combine and fold in jam. Do not over mix! Pour into greased muffin tin. Bake at 350 degrees F for 20 minutes.

Yield: 12 muffins

2 comments:

Naomi Ungry said...: Hi, Hannah!

This recipe looks really, really tasty, but I have no idea how much sugar I could substitute for fructose. Could you possibly let me know? :0) I would surely appreciate it.

I just love how you have your recipe blog set up. It's so homey and cheery. :0) So many of these recipes sound delicious. I'll have to print a few off and show them to Mom. :0)

Much love in Christ,

Naomi; February 24, 2008 at 1:54 AM
Naomi Ungry said...: Mmm! I made these muffins last week. They're very yummy, especially with peanut butter. :0) I think the texture of the muffins was better the next day. Thanks for sharing this recipe, Hannah. I'll have to look around for another recipe to try out sometime.

Naomi; March 5, 2008 at 5:28 AM

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)