|Does anyone remember Ragamuffins? They were a childhood favorite and I cannot find them in Texas. I miss the fake, crunchy strawberry "flavored nuggets". |
These muffins worked well with the frozen stash of strawberries we had picked at Froberg Farms. Miss F has already eaten two, one for breakfast and one for lunch. I myself had to sneak one minutes after they came out of the oven.
1/3 cup sugar
¼ cup butter, softened
2 1/3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup fresh strawberries or frozen strawberries, chopped
¼ cup all-purpose flour
1 tablespoon light brown sugar
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, room temperature
Preheat the oven to 375°F.
Cream the butter and sugar together in a bowl. Add the egg and mix well. In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, together with milk. Stir in vanilla, followed by strawberries.
Fill 12 paper-lined muffin cups with batter.
Streusel: combine the flour, sugar, cinnamon and salt in a small bowl. Cut in the butter, using a fork, until large, moist clumps form. Sprinkle a generous teaspoon over the muffin batter. Bake for 25-30 minutes or until browned.
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