Muffins have been an obsession of mine since moving to Canada. At first, I was scared of them as my first attempts didn’t look like the bloated muffins I had seen in fancy coffee shops. But then I realised that those weren’t real muffins but airbrushed supermodel versions of something that was both easy to make and delicious to eat.
So, I tackled muffin making with fresh gusto. Which at first led to at least two different types of muffins being made every week.
There are two of us in the house. It was muffin overload. But, somehow, bravely, we managed.
Now, I have overcome my compulsion to have muffins every day and make them once a week or so. But the speed and ease of making fresh muffins make them hard to resist.
These muffins were made purely because we rarely can get fresh fruit and being able to use frozen strawberries was a real bonus.
The fact that they taste amazing is a bonus!
Can use frozen if thawed slightly
- 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 flour
- 1 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.