Strawberry Muffins

It's the beginning of strawberry season, so get ready for a deluge of my favorite recipes. I almost never buy strawberries in the grocery store - they're so expensive and flavorless by comparison. I just gorge myself about 6 weeks out of the year!

Make sure you have ripe, sweet strawberries for this recipe, or the muffins won't taste like much.

Ingredients

• 1 1/2  C. AP flour
• 1/2 C. sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 1/2 C. chopped strawberries
• 1/4 C. vegetable oil
• 1/2 C. milk
• 1 egg
• 1 tsp. vanilla extract
• cinnamon sugar for sprinkling on top

In a large bowl, mix flour, sugar, salt, and baking powder. Add chopped strawberries and stir to coat. In a small bowl, whisk oil, milk, egg, and vanilla. Add wet mixture to dry mixture and stir until just combined.

Fill 12 greased muffin cups about 3/4 full with batter. Sprinkle lightly with cinnamon sugar. Bake at 375 for 15 minutes, until golden brown at the edges. Cool 10 minutes before removing from pan.

NOTE: I love cinnamon toast, so I always have cinnamon sugar in my spice cabinet. If you don't have any, mix an equal amount of cinnamon and sugar together in a bowl. Keep in a tightly sealed container in your spice cabinet - wait until you run out of another spice, then thoroughly clean the container and put the cinnamon sugar in that - just be sure to relabel it :)