Wednesday, May 23, 2007

Who Doesn't Love Muffins?


Recipe Courtesy of: Cooking Light

This recipe is slightly overdue, as we made it a few weekends ago. However, I am lazy, and kept forgetting to download the pics from Carolyn's camera. Similar to the Blueberry-Lemon Muffin recipe below, we made these in a bunt pan, not a muffin pan. So...I guess they are Strawberry-Orange Bunts.

Made for Sunday breakfast, as per usual, this was FANTASTIC!! Now, don't get me wrong, I really really liked the blueberry "muffins," but these were way better. We also accompanied them with a fruit salad, slightly different (because the produce stand didn't have any ripe pineapples), but still very good. We actually bought a pineapple, chopped off the top, and realized it was in no way ripe. Very disappointing, but you'll be happy to know that after letting it sit for a good week, it was delicious.

This recipe is also from Cooking Light. Don't let the name fool you, the recipes are not diet. In fact, I'm not really sure why they are called "Light," I guess because they are moderately healthy usually and show the calories in the footer. In case you want to know, in each muffin there are 184 calories, although, probably twice that much in a bunt.

You MUST get this cook book. Every single recipe I have tried has been fabulous, oh cook book, what won't you do? - This recipe is slightly modified, they actually call for you to blend the strawberries, but I like chunky things :)

Strawberry Orange Muffins


1 1/2 cups chopped strawberries
3 Tbsp butter, melted
1 1/4 cup sugar
One orange
2 eggs
1 1/2 cups flour
1 tsp baking powder
pinch salt


1) Preheat oven to 400 degrees.

2) Combine first four ingredients. I grated the entire orange, then squeezed the fresh orange juice into the batter. Mix well.

3) Add the remainder of the ingredients and mix.

I think you can tell if a recipe will be good, by how good the batter tastes. This batter was F-ing amazing, I was psyched!!

4) Spoon into greased (I used cooking spray, it worked well) muffin/bunt tins.

5) Cook for approximately 20 minutes, or until they are golden brown and you can stick a toothpick in them and it comes out clean.

6) EAT!!

Man, these were good!!! And, they were so easy. My two favorite things - good and easy...We ate the muffins with a fruit salad made with strawberries, blackberries and mango. I put a little butter and strawberry jam on mine....amazing! Sitting out in the sun with a cup of coffee eating a yummy breakfast, what can be better? If you are ever in d-town on a Sunday morning, take a walk by the train station and you will see me (and maybe a few others).


Victoria said...

I adore your little mini bundt pan. seriously, nothing looks quite as cute and it's ENTIRE cake for ME! hehe, anyway, might you have an email address I can email you the recipe for the banana muffins? They're TOP SECRET so I wont be posting them. But i'd love to share it with you=)

Randi said...

i think i am officially a moron. I should admit that I really just not as good as baking as I want to be, despite my constant efforts. Anyway, this recipe is listed without sugar.. not sure if that's right or not. They're in the oven now, they don't look quite right... Here's what happened. I got really excited about strawberries, so I think I used closer to 2 - 2 1/2 cups (blush) and then the batter was pretty thick.. so I added milk.. I'm a moron. anyway, no worries, i love you :)

Randi said...

made these again, awesome! the batter was so good i almost ate it instead of baking it

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