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The lime glaze on these muffins lends a sweet and zingy twist to the strawberry comfort that lies below.
For the muffins:
To avoid having pink muffin batter, it helps to freeze the chopped strawberries in a single layer on a small plate in the freezer. Do this right after chopping them, before you prepare the rest of the recipe. It only takes 20 to 30 minutes to firm up the berries when they are chopped small.
Preheat oven to 400°F. Line a 12-count muffin tin with paper liners and set aside.
Mix egg, milk and oil in small bowl. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add the frozen chopped strawberries and gently fold, just enough to coat the berries with the flour mixture. Add the wet ingredients into the dry ingredients and gently fold again, taking care to not overmix.
Spoon batter into the muffin tin. Bake for 15 to 17 minutes, or until muffin tops are puffed and golden. Let muffins cool on a wire rack.
For the lime glaze:
Stir together all of the glaze ingredients until combined and smooth. Spoon over the cooled muffins and let the glaze set.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!