Just in time for strawberry season, a yummy muffin recipe.
1/2 C. milk
1/4 C. canola oil
1 egg
1 tsp. vanilla
1 3/4 C. flour
1/2 C. sugar, plus 1 1/2 tsp. for sprinkling
2 tsp. baking powder
1/2 tsp. salt
1 C. chopped ripe strawberries
Preheat oven to 375 degrees. Grease 6 muffin cups or live with paper liners.
Lightly beat together milk, oil, egg, and vanilla in a small bowl. In a large bowl, mix together flour, 1/2 C. sugar, baking powder, and salt. Add strawberries and toss to coat. Fold milk mixture into flour mixture until just combined. Fill each muffin cup with a heaping 1/3 cup batter. Sprinkle tops with remaining sugar.
Bake until toothpick inserted into muffin centers comes out clean, about 25 minutes. Cool 10 minutes in the pan then transfer muffins to a wire rack to cool completely.
