Strawberry Muffins

Strawberry season has arrived a little earlier than normal here in the Carolinas! So, we took the grandparents strawberry picking and enjoyed some good ol' fashion fun on the farm. After making jam out of the one basket, eating them on top of cereal in the morning, cut up as a snack in the afternoon and on top of shortcake for dessert, I still have berries left! So, here's a little recipe that I adapted from Betty Crocker (original recipe called for blueberries and streusel topping) to help use up some left over strawberries. These muffins browned perfectly, were light and airy and very moist. Berry Delicious, if I do say so myself ;-P

Ingredients:

3/4 cup milk

1/4 cup vegetable oil

1/4 cup applesauce

2 cups self rising flour

1/2 cup granulated sugar

1 cup fresh strawberries (cleaned, and diced)

Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray.

In large bowl, beat milk, oil and egg with fork or wire whisk until blended. Add 2 cups flour, the granulated sugar, all at once; stir just until flour is moistened (batter will be lumpy). Gently stir in strawberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown. If muffins were baked in paper baking cups, immediately remove from pan to cooling rack. If muffins were baked in sprayed pan, leave in pan about 5 minutes, then remove from pan to cooling rack. Serve warm or cooled.