Strawberry Shortcake Muffins


Oh, yum!  Nothing like fresh strawberries in a muffin with some homemade strawberry jam or butter.  These are great for breakfast, a coffee break, or even dessert--Barb L.

Makes: 6 Standard Muffins


Non-stick spray

4-5 ounces ripe strawberries (about 4 medium, 3 large, or 8 small berries, chopped into small pieces (2/3 cup)

1 Tbsp + ¼ cup sugar

1 egg

2 Tbsp Flying Olive mild Single Varietal or Lemon Olive Oil

1 tsp vanilla

¼ tsp salt

1/3 cup low-fat milk, 2% milk, half-and-half, or cream, soy, or almond milk

1 cup all purpose flour

½ tsp baking powder

½ tsp baking soda


Preheat the oven to 350 degrees F. Line six muffin cups with paper holders and lightly coat the papers with nonstick spray. (This is important or the papers will stick to the muffins).

Wash and hull the strawberries. Gently pat them dry but don’t worry if they are still a little damp. Once chopped, the strawberries should measure 2/3 cup—no more. Sprinkle the berries with 1 Tbsp sugar, mix, and set aside.

Crack an egg into a mixing bowl and gently beat it with a whisk or a fork. Add ¼ cup sugar, Flying Olive EVOO of Choice, vanilla, and salt, and whisk until well blended. Add the milk and chopped strawberries. Be sure to include any strawberry juices that might be in the bottom of the bowl. With a large spoon, blend.

Measure the flour and pour it into the bowl with your wet ingredients. Sprinkle the baking powder and soda evenly over the flour. With a spoon or spatula, mix the dry and wet ingredients to form a lumpy batter. DO NOT OVERMIX at this stage or your muffins will be tough. Just be sure to blend in the flour completely.

Divide your batter among your 6 cooking-sprayed cups. Bake for 25-30 minutes. The muffins are done when the tops have turned golden brown.

Allow the muffins to cool for 5 minutes or more in the pan. Remove and finish cooling on a wire rack. Once they’re completely cool, you can wrap them in plastic and store them in the refrigerator.

Submitted by Barb L.