Miniature Strawberry-Orange Muffins

by Laura Donnelly — June 12, 2007

It is best to use fresh strawberries for this recipe. Frozen berries get a little too soggy in the muffin batter. Feel free to play around with the spice mixtures; try ginger instead of the cinnamon and try peaches instead of the strawberries.

Serves 12

Vegetable oil spray
7.4 ounce package bran muffin mix
2/3 cup low-fat milk (like 1 or 2 percent)
1/2 Tablespoon orange zest
1/2 teaspoon cinnamon
3/4 cup fresh strawberries diced
1 Tablespoon sugar
1/4 teaspoon cinnamon

1. Preheat oven to 425. Lightly spray a 12-cup nonstick mini-muffin tin with vegetable oil spray.

2. In medium bowl, stir together muffin mix, milk, orange zest and 1/2 teaspoon cinnamon till just blended. Add strawberries and gently fold in. Spoon batter into muffin tins.

3. Bake 15-18 minutes or until cake tester or toothpick comes out clean.

4. In small bowl, mix together sugar and remaining cinnamon. Sprinkle this on muffins as they cool.

5. Remove muffins from pans about 5 minutes after removing from oven. Use a knife to ease removal.