Fresh Strawberry Muffins - Karo

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Fresh Strawberry Muffins

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Yield: 12 muffins
Prep Time: 0:15
Bake Time: 18 to 22 minutes

Ingredients

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup corn oil
1/4 cup Karo^® Light Corn Syrup
8 ounces fresh strawberries, diced (about 1-1/2 cups)

Directions

Preheat oven to 375^°F. Grease 12 (2-1/2-inch) muffin cups or line with paper baking cups.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Whisk eggs, oil and corn syrup together in a small bowl. Add to flour mixture, stirring just until moistened. Gently stir in strawberries.
Divide batter evenly into prepared muffin pan.
Bake 18 to 22 minutes until lightly browned. Cool in pan 5 minutes before removing.

TIP: Sprinkle tops of muffins with coarse sugar before baking.

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Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

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Fresh Strawberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 18 to 22 minutes

Ingredients

1-3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup corn oil
1/4 cup Karo® Light Corn Syrup
8 ounces fresh strawberries, diced (about 1-1/2 cups)

Directions

Preheat oven to 375^°F. Grease 12 (2-1/2-inch) muffin cups or line with paper baking cups.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Whisk eggs, oil and corn syrup together in a small bowl. Add to flour mixture, stirring just until moistened. Gently stir in strawberries.
Divide batter evenly into prepared muffin pan.
Bake 18 to 22 minutes until lightly browned. Cool in pan 5 minutes before removing.

TIP: Sprinkle tops of muffins with coarse sugar before baking.