Super Strawberry Or Raspberry Muffins
|Flour||1 3⁄4 Cup (28 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|For strawberry or raspberry butter:|
|Frozen strawberries/Raspberries||425 Milliliter, thawed (with juice)|
|Soft butter/Margarine||125 Milliliter (1/2 Cup)|
Make sure the microwave-safe muffin pan is well oiled or use cupcake paper cups.
Place in a mixing bowl the flour, sugar, baking powder and salt.
Mix together in another bowl the oil, egg and 1 cup (250 mL) of the strawberries or raspberries and juice.
Add to the dry ingredients and stir just enough to moisten the whole.
Fill the muffin pans only half full with the batter.
Microwave at HIGH 2 1/2 to 3 minutes or until done.
Serve with strawberry or raspberry butter.
Strawberry or Raspberry Butter: Blend together 1/2 cup (125 mL) soft butter or margarine and the remaining strawberries or raspberries and their juice.
Refrigerate and use to butter top of hot muffins when ready to serve.