Ingredients
Scale
- 1 cup fresh strawberries, diced
- ½ cup candied almonds, chopped
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- In another bowl, whisk together egg, milk, and vegetable oil.
- Combine the wet and dry ingredients until just mixed. Fold in strawberries and candied almonds.
- Distribute the batter evenly into muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Store leftover muffins in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 grams
- Sodium: 150 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 20 milligrams