Strawberry Muffins
Strawberry muffins with a hint of cinnamon are good in regular size muffin form or as mini muffins. Make them with fresh spring strawberries or frozen strawberries, either way produces the same delicious results.
Ingredients
- 2 cups fresh strawberries sliced or diced
- 3 cups all-purpose flour
- 1 ½ cups white sugar
- 1 tbsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 cup vegetable oil
- 4 eggs beaten
Instructions
- 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. Make sure all flour incorporates.
- Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.
- 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.