One of my attempts to produce a healthier cookie that the kids will still enjoy is this one. These succeeded in the test.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Cool Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 36 mini muffins |
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk, at room temperature
- ¼ cup butter, melted and cooled
- 1 large egg, lightly beaten
- 1 ½ teaspoons vanilla extract
- 1 cup finely chopped fresh strawberries
- ¼ cup butter
- ½ cup white sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans.
- Mix together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl until combined. Add buttermilk, melted butter, egg, and vanilla extract; mix until only just combined. Fold in strawberries. Divide batter between the mini muffin pans, filling each cup 3/4 full.
- Place muffin pans into the preheated oven and bake until tops of muffins spring back lightly when touched, 12 to 14 minutes. Allow muffins to cool in the pans for 5 minutes, before removing to a wire rack.
- While muffins are baking, place 1/4 cup butter into a shallow microwave-safe bowl and microwave until melted, about 30 seconds. Place 1/2 cup sugar in a separate shallow bowl.
- When mini muffins are cool enough to handle, dip the tops into the melted butter and then into the sugar to coat. Serve warm, or allow to cool completely before serving.