Strawberries have been abundant and oh-so sweet and inexpensive this summer, so we usually keep some on hand to snack on. Back around Mother's Day, I had a taste for strawberry muffins, and I found the following recipe and whipped up a batch. I've made them several times since then as well. They make a perfect breakfast with a cup yogurt and/or fresh fruit and juice or mint tea...
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup vegetable oil
1 cup chopped fresh strawberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon, optional
Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or grease bottoms only (I use cooking spray and no liners). In a large bowl, combine dry batter ingredients. In a small bowl whisk egg, milk and oil. Add liquid to dry mixture and stir until just moistened. Stir in strawberries and spoon batter into muffin cups. For the topping combine 1 T. sugar and 1/4 t. cinnamon; sprinkle even over batter in cups. Bake 20-25 minutes or until golden brown.
Makes 1 dozen muffins
Note: I cannot eat cinnamon so I just omit it and sprinkle with plain granulated sugar. One time I forgot that step, so I brushed a little melted butter over the warm muffin tops and dusted them with powdered sugar to make a glaze.