Strawberry Muffins

A simple, sweet, easy, fast and delicious recipe to use up fresh (or frozen) strawberries!  I've always put blueberries in muffins, but the other day I had strawberries on hand and decided to give them a try.  They were wonderful!!

Ingredients:

1 2/3 c. fresh (or frozen) strawberries
2/3 c. sugar (can use less if you prefer)
1/3 c. vegetable oil
2 eggs
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Baking temperature: 425 degrees
Baking time: 15-18 minutes

Start out by preheating your oven and spraying the bottoms only of the muffin cups with a non-stick spray.

Measure out your strawberries; if you can't get exactly 1 2/3 c. of berries, that's okay.  Mine ended up measuring pretty close to 2 cups and they turned out just fine.

Pour the berries into a large bowl and mash the berries.  This is a good time to get a young assistant in on the fun! ;)

Next, add the sugar and stir it in.

Pour in the oil and add the eggs, stirring well.

Now you're going to add the dry ingredients.  I simply measured them out and poured them on top of the strawberry mixture, then stirred it all together until no dry areas remained.

Fill 12 muffin cups 3/4 or so of the way full with the batter.

Bake the muffins until they are lightly browned on top.  You can always stick a toothpick in them to see if they are done or not if you are unsure.

Allow the muffins to cool for 5 minutes in the tin, then use a spoon to gently loosen the sides of the muffins and remove to a cooling rack.

Cut into them, spread with butter if you like, and enjoy!