
I froze some strawberries while my in-laws were here for a 1 week visit 2 weeks ago thinking I'd use them for muffins, pancakes and slushies. I made the muffins 2 days ago.
This recipe makes 2 dozens of strawberry muffins. If you want to make less than that, just cut the ingredients in half.
INGREDIENTS:
1/2 cup vegetable oil
1 cup milk
2 eggs
1 tsp vanilla extract
1 tsp salt
1 tbsp baking powder
1 cup white sugar
2 1/4 cup of flour
1 tsp ground cinnamon
2 cups chopped strawberries
First, thaw the frozen strawberries. Once thawed, discard the leaves part then chop the strawberries.
Preheat the oven to 365F. Slightly grease the muffin cups with butter or just use paper liners. I did the latter.
In a bowl, mix together the oil, milk, eggs and vanilla. Beat lightly with a whisk.
In another bowl combine and stir flour, salt, baking powder, sugar and cinnamon. Stir in the milk and eggs mixture. Add the chopped strawberries. Use a regular flat spatula to mix everything.
Fill the muffin cups with the mixture. Do not over fill.

Bake in the oven for about 20-25 minutes. Cool completely before removing from the pans.

NOTE: If the dry mixture is too lumpy, just add a little bit more milk. And if you prefer it to be sweeter, add a little bit more sugar. I was able to make 2 dozen in one baking time because I happened to have 2 of these muffin pans :) .
If you ask my family what's the best way to eat these muffins, they'll be happy to tell you to break it in half then slither butter in between. YUMMY!
TAGS: Bread, Breakfast, Desserts, Fruits, Muffins, Strawberries, Strawberry Muffins, Sweets, Treats
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1
dexie, i have a spacey oven but somehow it wouldn't fit two 12-muffin trays placed side by side.
is it ok to just place them on different racks, like one on the lower rack and the other at the mid rack, in order to save baking time?