Strawberry Shortcake Muffins
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Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Add red, ripe strawberries to muffin mix, and go from every-day to extraordinary.

Servings: 35 servings (1 serving = 1 Muffin)
INGREDIENT
WEIGHT
MEASURE
Whole milk
2 lb 2.00 oz
4 1/4 cups
Butter, melted, cooled
8 oz
1 cup
Gold Medal™ Basic Muffin Mix (11432)
5 lb
1 box
Strawberries, IQF, thawed, drained, crushed
1 lb 4.00 oz
2 1/2 cups
  1. Combine milk and butter in large mixing bowl; add muffin mix and stir until batter is smooth.
  2. Fold in strawberries; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool before serving.
BAKE:
TEMP
TIME
Convection Oven*
375°F
17-19 minutes
Standard Oven
425°F
21-23 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Muffin
Calories
340
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
410mg
17%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
28g
Protein
4g
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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