Fresh Strawberry Muffins
Print recipeIngredients
- 1 (+ a little extra) cup fresh strawberries, diced
- 1 3/4 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/4 cup vegetable oil
Directions
| Preheat oven to 350 degrees and line your muffin tin. This recipe yielded me 11 muffins. | |
| In a large bowl, combine flour, sugar, baking powder and salt. Set aside. | |
| In a small bowl, mix milk, oil, egg and vanilla until well combined. | |
| Add the strawberries to the flour mixture and gently mix to coat. | |
| Pour the milk mixture into the flour mixture and stir to combine. Make sure all the flour gets mixed in. | |
| Fill your muffin cups 2/3 full and bake 20-25 minutes, or until toothpick comes out clean. | |
| Let cool in pan 5 minutes, then remove to wire rack to cool completely, or enjoy warm with a cup of coffee or glass of milk. | |
| Muffins served fresh are the best, but these can be stored in an air tight container up to 5 days. | |
