Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Strawberry Pistachio Crumble Muffins

Ingredients

  • Muffins:
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 1/2 cup (125 mL) granulated sugar
  • 2 tsp (10 mL) Western Family baking powder
  • 2 tsp (10 mL) lemon zest, finely grated
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 Western Family large egg
  • 1 1/4 cup (300 mL) milk
  • 1/2 cup (125 mL) Crisco® All-Vegetable Shortening, melted
  • 1 tsp (5 mL) Western Family pure vanilla extract
  • 1/2 cup (125 mL) diced strawberries
  • 1/4 cup (60 mL) Western Family pistachios, shelled and chopped
  • Topping:
  • 1/4 cup (60 mL) Robin Hood® Original All-Purpose Flour
  • 1/4 cup (60 mL) packed golden brown sugar
  • 2 tbsp (30 mL) Western Family pistachios, shelled and chopped
  • 2 tbsp (30 mL) Crisco® All-Vegetable Shortening

Directions

 

1)    Muffins: Preheat oven to 375°F. Line 12 muffin cups with paper liners. In a large bowl, whisk flour with sugar, baking powder, lemon zest, baking soda and salt until well combined; set aside.

2)    In a separate bowl whisk egg, milk, vegetable shortening and vanilla.

3)    Stir wet ingredients into dry ingredients just until moistened. Fold in strawberries and pistachios.

4)    Scoop into muffin cups.

5)    Topping: Stir flour with brown sugar and pistachios. Cut in vegetable shortening until crumbly. Divide evenly over tops of muffins.

6)    Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes. Transfer to rack and cool completely.

 

 

 

Back to Fresh Solutions

Related Recipes

Strawberry Pistachio Crumble Muffins

Ingredients

  • Muffins:
  • 2 cups (500 mL) Robin Hood® Original All Purpose Flour
  • 1/2 cup (125 mL) granulated sugar
  • 2 tsp (10 mL) Western Family baking powder
  • 2 tsp (10 mL) lemon zest, finely grated
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 Western Family large egg
  • 1 1/4 cup (300 mL) milk
  • 1/2 cup (125 mL) Crisco® All-Vegetable Shortening, melted
  • 1 tsp (5 mL) Western Family pure vanilla extract
  • 1/2 cup (125 mL) diced strawberries
  • 1/4 cup (60 mL) Western Family pistachios, shelled and chopped
  • Topping:
  • 1/4 cup (60 mL) Robin Hood® Original All-Purpose Flour
  • 1/4 cup (60 mL) packed golden brown sugar
  • 2 tbsp (30 mL) Western Family pistachios, shelled and chopped
  • 2 tbsp (30 mL) Crisco® All-Vegetable Shortening

Directions

 

1)    Muffins: Preheat oven to 375°F. Line 12 muffin cups with paper liners. In a large bowl, whisk flour with sugar, baking powder, lemon zest, baking soda and salt until well combined; set aside.

2)    In a separate bowl whisk egg, milk, vegetable shortening and vanilla.

3)    Stir wet ingredients into dry ingredients just until moistened. Fold in strawberries and pistachios.

4)    Scoop into muffin cups.

5)    Topping: Stir flour with brown sugar and pistachios. Cut in vegetable shortening until crumbly. Divide evenly over tops of muffins.

6)    Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on rack for 5 minutes. Transfer to rack and cool completely.