Strawberry Muffins

I am a touch crazy when it comes to muffins.  I am constantly searching out new recipes for a muffin to dream about, crave and DEVOUR!  This recipe is pretty damn PERFECT!  The consistency of these muffins was not too dense, not too fluffy and got better as they cooled down.  The best part? They weren't flat!  They actually raised to have nice puffy tops at altitude. 

I have not made strawberry muffins before, but had some strawberries I needed to use up.  The recipe also claims you can use defrosted strawberries cut up too.  I know what I am doing with my Costco sized bag of frozen strawberries!!!  I have seriously been craving these babies since I made them.  The recipes makes 8-9 muffins, which I LOVE because it keeps me from eating too many!  Several people on Allrecipes.com suggested making a glaze for the top of the muffins so I tried it out (1/2 cup powdered sugar with 1/2 tsp vanilla).  HEAVEN!!!!!!  I suspect I'll be craving these babies the next time I'm pregnant!

Strawberry Muffins
1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour1 cup chopped strawberries

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners. 

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.