Ingredients
2 cups flour
12 cup sugar
1 tablespoon baking powder
12 teaspoon salt
34 cup milk
13 cup canola oil
1 egg
1 cup chopped fresh strawberries
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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heat oven to 375 degrees and spray 36 mini muffin cups with cooking spray. in a large bowl, mix the flour, sugar, baking powder and salt. in another smaller bowl, mix the milk, oil, and egg. add wet mixture to dry, stirring just enough to mix it together. do not over mix or the muffins will be tough. gently fold in the chopped strawberries. divide mixture up between the muffin cups and sprinkle sugar over the tops of the muffins. bake for 12 to 16 minutes (mine usually take the whole 16 minutes but start checking at 12 minutes) or until a toothpick inserted in the middle comes out clean. cool in the pan for 3 minutes and then remove from pan to a rack to continue cooling or eat them while warm.