My wonderful mother-in-law knows how much her granddaughters love strawberries. Yesterday she made sure we got 4 quarts of ripe berries that need to be used fairly quickly. Since my girls like muffins and the like, I started poking around for a yummy strawberry muffin recipe. Here's what hit our fancy this morning. And I think strawberry cream cheese spread might be awesome instead of butter :-)
A few notes: I used olive oil instead of canola. I added some milk because it seemed way too dry. Others on the allrecipes.com site chose to reduce the amount of flour. I also saw later that others had added some vanilla into the mix, and I wish I had thought to do that. I also added some flax seed meal in the mix for its overall health benefits. For me, the recipe filled a standard 12-cup muffin pan, and we still have 5 muffins left for later this week. In this large family home, I really LOVE recipes that are easy to double, but I don't like to double on the first try. This one is a keeper, and I will double it the next time.
- 1/4 cup canola 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
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- 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.
- 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.
Amount Per Serving