Strawberry Muffins

Summer is in fact one of my favorite seasons...and autumn...and winter...I know, I know, there are only four. But nonetheless, Summer is great because it's full of birthdays (including my own), free events, warm weather, and of course fresh fruit. Blueberries, as you may know, are my favorite but strawberries are pretty great too.

The other day at Aldi, strawberries were on sale for 99 cents and they actually looked decent so I picked up a few packages. We ate some and made strawberry lemonade and I made homemade strawberry frosting. This morning as I was looking in the fridge, I noticed I had just about a cup of strawberries left so I decided to whip up some strawberry muffins. I have made this recipe a couple of times now and I am pretty satisfied with it.

I found this recipe over at all recipes but it looks very similar to some other posts that I found online so I'm not really sure who is the originator of this recipe. I'll just link to the AllRecipes site though just because it is pretty easy to read plus you can see what other people are saying about it and how they tweaked it to fit to their own tastes. The version I am going to post is based off of the original recipe plus some of the suggestions of reviewers as well as my own additions. Feel free to go back and look at the first recipe and perhaps make your own adaptations.

Strawberry Muffins
Original Recipe by Katie Mae, Adaptations made by other reviewers and myself

INGREDIENTS

• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
  
• 2 Tablespoons strawberry jam
  
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
  
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1/4 cup brown sugar
  
• 1 3/4 cups all-purpose flour
• 1 cup chopped strawberries

DIRECTIONS

1. Preheat oven to 375 degrees F and line muffin tin with paper liners.
2. Sprinkle strawberries with a portion of the sugar and let sit. In a small bowl, combine oil, milk, egg, and vanilla. Beat lightly.
   
3. In a large bowl, mix salt, cinnamon, baking powder, sugars, and flour.
   
4. Gradually add milk mixture into dry ingredients. Once combined, add strawberry jam and chopped strawberries.
5. Fill muffin cups with batter. Sprinkle muffin tops with sugar. Bake for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.