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Jane Brody’s strawberry muffins

January 7, 2010

Most of the strawberries we pick don’t even make it into the house – especially
with our two boys helping. However, these are very tasty muffins, and a special
strawberry season treat. This recipe is from Jane Brody’s Good Food Gourmet
(Bantam Books, 1992), and makes 24 muffins (they freeze well).
2 cups all­purpose flour
1 cup whole­wheat flour
1 cup sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
1 egg white
2 eggs
1 cup apple cider or apple juice
1/2 cup vegetable oil
2 cups sliced strawberries
1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the all­purpose flour, whole­wheat flour, sugar, baking
powder, cinnamon and salt.
3. In a medium­sized bowl, lightly beat the egg white and whole eggs. Beat in the
apple cider/juice and the oil. add the egg mixture to the flour mixture, stirring the
ingredients until they are just moist.
4. Gently stir in all but 24 slices of the strawberries. Divide the batter among 24
greased muffin cups. Top each muffin with a reserved strawberry slice.
5. Place the muffin tins in the hot oven, and bake the muffins for about 25
minutes.

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