Fresh Strawberry muffins

Hello all!!!! I know it's been far too long (again) since my last blog post. I swear I don't do it on purpose, life just kind of gets a lot busy. Although, that's really not that great of an excuse, especially since that was one of the reasons I bought that tablet. That way I could just sort of blog in bed, or when we settle in for the evening.  I'm going to try to do 1 to 2 blogs a week...TRY being the operative word.


So its that time of the year when the FFA sells their Strawberries, and they are beyond tasty!!!! This year though, I wanted to try something a little different other than just cutting them up and throwing them in the freezer until I had time to make jam or smoothes. I felt the urge to bake, so I sorted through my stack of recipes that I've been holding onto forever to try, and this is what I found, and it was a huge hit!!!! I did change 2 little things, but I'll put those things in parenthesis next to the original recipe ingredient.

RECIPE:
1/4 cup canola oil\
1/2 cup milk (almond milk)
1 egg (duck egg)
1/2 tsp salt
2 tsp baking powder
1/2 cup white sugar
1 and 3/4 cups all-purpose flour
1 cup chopped strawberries

DIRECTIONS:
1) preheat oven to 375 degrees F. and line the muffin pans with liners, or grease it if you would rather.

2)In a small bowl, combine oil, milk, and eggs, and beat lightly. In a large bowl mix all dry ing, and slowly mix in the wet ingredients from the first bowl. When well mixed, fold in strawberries.

3) Fill 8-12 muffin cups with the batter and bake for 25 minutes or until the tops bounce back from the touch. Cool 10 minutes in the muffin pan, and then remove.

That's it, pretty simple huh????

Enjoy!!!!