I don't know about you, but this cold weather puts me in a mood to bake.

Looking in my freezer I found I had I had about a cup frozen strawberries that needed to be used. I thought "what can I make with these?"

Yes, I could have gone the usual route of making a yogurt smoothie, but then I found this recipe for Strawberry Muffins.

This recipe is easy and takes no time at all to make.

Also, If you want to make them a little lighter and healthier, use coconut oil instead of canola oil.

The muffins tasted great with butter. However, if you smear a little strawberry jam on them they tasted even better.

Strawberry Muffins

1/4 cup canola oil (I used coconut oil)
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.