Because strawberries are so good in their fresh-picked whole state, I hesitated a bit when my eye caught a recipe for “strawberry mini-muffins”. Did I want to risk depleting our supply of strawberries for something that might detract from their already perfect flavor? But curiosity got the better of me and I decided to make them anyway…and I’ve just fallen in love all over again. These itty bitty muffins are mouth watering bites of heaven: light and sweet and full of succulent strawberry flavor.
So you want to make them ? I thought so.
2 cups all purpose flour
½ cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1/3 cup oil
1 cup chopped fresh strawberries
2 Tablespoons sugar
Heat oven to 375 F. Spray 36 miniature muffin cups with non-stick cooking spray. In large bowl, combine flour, ½ cup sugar, baking powder, and salt; mix well. In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in strawberries. Spoon rounded tablespoons sugar evenly over batter in muffin cups.
Bake at 375 F for 12 to 16 minutes or until edges are very light brown and toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm.