Meringue-Topped Strawberry Muffins

Meringue-Topped Strawberry Muffins
Servings: 6 Prep 25 mins Bake 350°F 30 mins Bake 450°F 4 mins

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup sugar plus 1/2 cup sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tablespoon strawberry liqueur
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced strawberries
  • 2 tablespoons powdered egg whites*
  • 6 tablespoons warm water
  • 1/8 teaspoon cream of tartar

Make It

1. Heat oven to 350 degrees F. Coat a jumbo muffin pan (6 muffin cups) with nonstick cooking spray.

2. In bowl, mix flour, baking soda, powder, cinnamon and salt. In another bowl, beat eggs and 1 cup sugar until smooth; beat in buttermilk, oil, liqueur and vanilla. Make well in center of flour mixture. Add egg mixture to well. Stir until smooth. Stir in strawberries. Divide among muffin cups.

3. Bake in 350 degree F oven 30 minutes. Let cool in pan 5 minutes. Unmold onto rack. Let cool completely.

4. Increase heat to 450 degrees F. In bowl, dissolve whites in 6 tablespoons warm water. Add cream of tartar. Beat, gradually adding remaining 1/2 cup sugar, until stiff peaks form. Spoon 2/3 cup meringue onto each muffin; place on baking sheet. Bake until lightly browned, about 4 minutes. Makes 6 jumbo muffins.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 510, Fat, total (g): 12, chol. (mg): 72, sat. fat (g): 1, carb. (g): 92, fiber (g): 2, pro. (g): 10, sodium (mg): 460, Percent Daily Values are based on a 2,000 calorie diet.