Want to end up with this and more?
Then start here:
Then do this:
then whip it around well:
It makes a lot, you’ll see. One regular sized muffin tin and two very full mini muffin tins.
Bake, bake bake. Take a moment to lick the batter off of the beater if you’re crazy and laugh in the face of salmonella.
Now we’re back where we started.
Those over filled mini muffin tins? The fuller ones give you these little UFO looking muffins:
And now the best part, the recipe:
2 cups fresh strawberries, sliced or diced
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs beaten
- Preheat oven to 400 degrees F. Butter and flour muffin tins (two large tins, or one large and two mini, or four or five mini muffin tins).
- Slice strawberries, and place in mixing bowl. Sprinkle lightly with sugar, and set aside while preparing dough.
- Combine flour, sugar, cinnamon, salt and baking soda in large bowl and mix well. Pour oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Make sure all flour incorporates. Divide batter into pans.
- Bake for 15-20 minutes for mini muffins, or 25-30 for large muffins, or until knife inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn muffins out, and cool completely.
If you are going to store these in a container for transporting, put a paper towel or coffee filter in the container to absorb any excess moisture that would otherwise result in ugly, sticky muffins when you got them to their intended recipients.