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1 1/2 cups plus 1 tablespoon self-rising flour 1/3 cup sugar 1 teaspoon baking powder 1/2 cup milk 3 tablespoons canola oil 1 egg, beaten 2 teaspoons grated orange zest 1 teaspoon vanilla 1 1/2 cups chopped strawberries (cut into 1/4-inch chunks) Glaze: 2/3 cup confectioners sugar Approximately 5 teaspoons orange juice Preheat oven to 400 degrees. Spoon 1 1/2 cups flour into mixing bowl. Add sugar and baking powder and combine. Make a well in the center and set aside. In a 2-cup measuring dish, combine the milk, oil, egg, orange zest, and vanilla. Pour the milk mixture into the flour mixture well and stir just until moistened. Combine the strawberries with the remaining tablespoon of flour and fold into the batter. Divide batter between the cups of a greased 12-cup muffin pan. Bake about 12 minutes or until a wooden pick tests almost clean. Let muffins cool 10 minutes. Meanwhile, combine the confectioners sugar and orange juice in a bowl. Gently lift muffins out of the pan and onto a cooling rack set over a piece of waxed paper and spoon glaze over the tops of muffins. Serve warm. Yield: 12 muffins. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |