You know a couple of weeks ago when I was nuts about picking strawberries at a local strawberry farm? Well . . . I went just a little overboard and had SO many that I didn’t know what to do with them.
My kids LOVE muffins. Specifically the kind you get from the grocery store in a bag that you pour into the bowl, add water and voila . . .you are Martha freakin Stewart.
Well I’m definitely no Martha, more like Betty (Crocker) but I don’t have to be with this SUPER easy and simple muffin recipe! It took me 30 minutes max to knock it out and had my house smelling like a bakery. WIN WIN.
Fresh Strawberry Muffins
1 stick of butter, softened 1/2 tsp vanilla
3/4 cup of sugar 1 1/2 cups chopped strawberries
1 egg 3 tsp sugar
2 cups all purpose flour 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
Preheat the oven to 400 degrees.
Cream butter and sugar, then add egg and vanilla and mix well.
Combine flour, baking powder and salt in a small mixing bowl.
Add flour mixture and milk alternately to butter mixture.
Gently fold in strawberries.
Pour into muffin tins, fill about 2/3 of the way full. ( I have yet to master the perfect muffin mix ratio for those perfect tops!) I added a strawberry to the tops of mine!
Sprinkle with sugar and cinnamon mixture to your liking or omit completely.
Bake at 400 degrees for 20-25 minutes.
Makes 1 dozen muffins.