Orange-scented, fresh strawberry muffins with a sugared-pecan topping.
3/4 cup milk
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 large egg
2 cups all-purpose flour
1 cup chopped strawberries
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine, melted
- Combine milk, oil, grated orange peel, and egg in a large bowl. Stir in 2 cups flour, chopped strawberries, sugar, baking powder and salt until just moistened.
- In a small bowl, combine chopped pecans, brown sugar, 1/4 cup flour, and melted butter.
- Spoon the strawberry batter into the prepared muffin tins and sprinkle the pecan mixture on top.
- Bake in a preheated 400°F (205°C) oven for 15 to 20 minutes, or until the centers are set. Cool on wire rack.
Makes 12 muffins.