Fresh-baked muffins are always a treat, but even more so when they're made with delicious strawberries. Everything is better when it's made with strawberries. Well, okay, maybe not everything, but these muffins are for sure!
Who can resist the smell of freshly baked muffins wafting through the air? Not me!
Strawberry muffins are so easy to bake, and they can be made with either fresh or frozen strawberries, so they're perfect all year-round.
Yummy Strawberry MuffinsLeftover muffins can be stored in your freezer, so you have them ready made to quickly grab when you need one. It's best to store them in individual resealable bags, so you have individual portions. They make an awesome fast breakfast treat, especially spread with a bit of butter, popped into the toaster oven or under the broiler, and then maybe even topped with strawberry preserves!
|1.||Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.|
|2.||Using a small bowl, combine the oil, milk, and egg. Beat lightly. Then, in a larger bowl, mix flour, salt, baking powder and sugar. Toss the chopped strawberries into the flour mixture to coat them with flour. You could also toss them in confectioner's sugar instead of the flour to coat them with powered sugar. That's the way I do it! Pour in the milk mixture and stir together.|
|3.||Fill each individual muffin cup with batter. 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.|