1 3/4 c. all-purpose flour |
1 tsp. baking soda
1 c. sugar
1/2 c. chopped walnuts
Mix together flour, baking soda, sugar and nuts in a bowl.|
1/2 c. vegetable oil
1/2 tsp. almond or vanilla extract
In another bowl, beat together eggs, flavoring and oil until well blended.|
1 pkg frozen sweet strawberries|
or 1 cup (10 oz/285 g) crushed fresh strawberries, drained and mixed with 3 tsp. sugar (or less)
Add strawberries and beat at slow speed of mixer until berries are partially broken. |
Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half.
Bake at 350 deg F (180C) for 20-25 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. Or better yet, make butter creme frosting flavored with the juice drained from the fresh strawberries! Decorate the tops with strawberry slices.
Makes 18-24 cupcakes.
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