The Ezine For Every Strawberry Lover!

December, 3rd 2006

Issue # 30

Hello <>,

We're already into December, can you believe it?

This weekend we started decorating our apartment with Christmas decorations. For me it is a joy to unpack all those wonderful things and bring the Holiday spirit into our lives.

What reminds me most of my childhood and the Merry Holiday Season, is the smell of cinnamon. Christmas witout cinnamon just isn't the same.

Therefore in this issue I have a yummy Strawberry Cinnamon Muffin Recipe for you.

Strawberry Cinnamon Muffin

Strawberry muffins are one of the easiest things to bake. Make sure your muffins are perfect and don't stick to the pan, by using a professional muffin pan.

Apart from making it easy to have all the strawberry muffins in the same size, it has a nonstick coating so there are no concerns of stuck-on messes.


  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup milk
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla
  • 1/2 stick butter, melted and cooled
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups strawberries, hulled and cut in chunks

Preheat oven to 375 degrees F. Grease mufin tins or line with paper cups.

In a large miing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.

In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in berries.

Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tster comes out clean. Invert and cool on rack.

Serves 12


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Fruity Muffin

These fruity muffins are really delicious, especially when they are hot from the oven. You can have them on their own, or you can put low fat ricotta cheese, or any other topping of your choice.


  • 2 cups of wholemeal flour
  • 2 Tbsp sugar
  • 1 cup of sultanas
  • 1 cup of diced green apple (1 big apple will do)
  • 1 lemon
  • 1/2 cup skinny milk
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 small banana

For starters, sift the flour into a large bowl and add the sugar.

Then stirr in the sultanas, diced apple and the lemon rind.

Next, blend the milk, orange juice, oil, egg and banana together.

Mix the milk mixture into the flour mixture.

Spray a muffin tray with low fat oil, and place a spoonful of the mixture into each muffin hole.

Bake at 180 C for about 20 minutes.

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Comments? Ideas? Feedback? Recipes you want publish? Please tell me. I’d love to hear from you. Just reply to this e-zine and tell me what you think!

Marion Kummerow

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