Makes 12 Large or 24 small muffins
1/4 cup canola oil
1/2 cup milk
1/2 teaspoon salt 2 teaspoons baking powder
1/2 cup white sugar
(plus more for sprinkling)
1 3/4 cups all-purpose flour
1 cup chopped strawberries
1. Preheat oven to 375 degrees F, butter the muffin tin (s).
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Sprinkle some sugar over the chopped strawberries, mix to coat and then add to the flour mix and stir to coat with flour. Pour in milk mixture and stir together until just moist, don’t over mix!
3. Fill muffin cups. Sprinkle the tops with a little sugar (optional), and bake at 375 degrees F for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.