Since being knee high to a grasshopper, I can always remember my mom making these treats every Christmas morning. Similar to Thanksgiving turkey, these delicious morsels only came once a year. Why, I don’t know; but every year, I couldn’t wait to get my grubby little hands on those warm muffins, slathered in melting butter. I hope your family enjoys them as much as I.
2 c all purpose flour
2/3 c sugar
1 T baking powder
¾ t salt
6 T vegetable oil
½ c milk
10 oz can of frozen strawberries, thawed*
Preheat oven to 425 degrees F.
In a large bowl, combine flour, sugar, baking powder and salt. After thoroughly mixed, add vegetable oil, eggs, milk and strawberries and stir well. Grease a standard size muffin tin and pour batter into tins until muffin forms are approximately ¾ full. Bake for 10 to 12 minutes, remove from tins and serve immediately.
* The best strawberries to use are the ones frozen in heavy syrup. The syrup adds extra color and flavor to the muffins. If using fresh strawberries, you may want to add more sugar and a little more milk to the recipe, otherwise our muffins will be too dense and not as flavorful.