Tasty Strawberry Muffins
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.
1/4 cup canola oil (I used coconut oil)
1/2 cup milk
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.|