Strawberry Cinnamon Muffins

From: Heather U.

On Apr 17, 2005

NurseDi, I love these muffins, and I hope I'll be able to restrain myself from eating the whole batch by myself today. I used 8 oz of fresh strawberries, cut into quarters, and I used the food processor to whiz the works together. I used whole wheat pastry, soy, and oat flours, baked them as mini muffins for about 15 minutes, and they're so cute, light, tender, and tasty. Lovely. Thanks!

From: Jillian L

On Aug 5, 2004

Never tried muffins with strawberries in them before. Wasn't sure how well my family and I would like them but decided to take the leap anyhow. They were very delicious but like Roosie said, the cinnamon was almost undetectable but the strawberry flavor really stood out. Maybe that is the purpose of the cinnamon?? They were moist and tender. Gone by the end of the day. Thanks Nurse Di.

From: Amy020

On Jun 20, 2004

These were nice muffins. I doubled the recipe with no problems (after a day of bountiful strawberry picking!). Next time we make them, though, I'll sprinkle the tops with sugar before baking. As is, they're just this side of sweet enough.

From: Roosie

On Mar 31, 2004

Very good! I made the recipe as directed with 2 exceptions- used canola oil rather than butter (I'm too lazy to melt butter and dirty another dish and canola oil is better for you anyway) and I used whole wheat pastry flour rather than AP. Lovely fluffy texture and very tender from the yogurt. This is the first time I have seen a muffin recipe that requires the sugar to be beaten with the eggs, which I found interesting. Perhaps this added to the fluffiness too? I didn't think they had a very "cinnamony" flavor at all, but the strawberry flavor was lovely. I think you are right about the cinnamon being subtle- its not that there is no flavor but it is almost undetectable and definitely not placeable. Lovely, moist and fluffy- an ideal muffin. Thank you for posting this.