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Mama's Coffee Shop Oversized Strawberry Muffins

There comes a time when an average sized anything just won’t cut it around here.

I have a growing boy, man-boy actually, that can eat as much as a small island of natives. He is 13 1/2 years old and I do believe that the child has a hollow leg.

Therefore I cannot simply make a batch of 12 muffins, I must improvise, double the recipe, and make oversized muffins. You know the kind, right? The ones that the grocery stores sell. The giant ones that after one, a normal person is full? Yeah . . . those muffins.

Thank goodness for my Wilton 6-Cup Jumbo Muffin Pan or this man-boy would be Out. Of. Luck. You will also need to grab some Giant Muffin Cups to fill up with yumminess!

With a lot on my plate (sometimes literally! lol) I need a recipe that is fairly simple. If you visit often you know that I tend to prefer recipes that are simple, Raspberry Chocolate Chip Crumb Bars and Mint Chocolate Chip Cookie Dough Bites are some of my favorite easy peasy ones.

So, make sure you have ink in your printer and plan on making this for breakfast tomorrow!

Ingredients

  • 3 cups all purpose flour
  • 1 cup brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk *
  • 1 egg
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, hulled and diced

Directions

Preheat your oven to 400º F and prepare your muffin pan(s).

In a large bowl combine your flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together the dry ingredients.

In a medium bowl whisk together your buttermilk, egg, applesauce, and vanilla.

Make a well in your dry ingredients and gently pour in your wet ingredients. Mix batter until all ingredients are combined. Do Not Overmix – batter will be thick.

Gently fold in your strawberries.

Add your batter to your muffin pan, filling each cup about 2/3 full. Bake for 25-30 minutes until edges are lightly browned or until an inserted toothpick comes out clean.

* To make buttermilk, put your allotted milk amount into a bowl and add a tablespoon of white vinegar or lemon juice. This will create the consistency you need. It will thicken and be lumpy, but it is divine stuff!

I hope you enjoy this recipe and as always, let me know if you change it at all!

In His Grace.

Callie

 


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