Irresistible Strawberry Muffins

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This time of year, many of us find ourselves overwhelmed by strawberries taking over our refrigerator after strawberry picking. This year, my 3 year old daughter and I went picking. We picked a huge bucket of berries (well, admittedly, she did most of the work as I am pregnant and wasn't loving bending over too much).

We got home and she helped me wash the strawberries and then we placed them on tea towels all over the kitchen to let them dry, WELL!

Once dried, we placed some berries on paper towels in layers in a rubbermaid container, we pureed some berries and we fast froze the rest on a cookie sheet, later to be transferred to a ziplock bag to be used for future smoothies or baking.

Oh, and we may have enjoyed a really yummy Strawberry Mocktail along the way :)

Anyhow, here is an amazing "dessert" muffin recipe to help you use up your strawberries. It is a yummy one--beware, the muffins won't make it into a container!

Irresistible Strawberry Muffins
2 cups All Purpose Flour
3 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Granulated Sugar
1 Egg Lightly Beaten
1 cup Milk
1/3 cup Melted Butter
1 tsp. Vanilla Extract
1 cup Chopped Strawberries

Preheat over to 375

In a large bowl, mix together, flour, baking powder, salt & sugar & chopped strawberries. Stir well.

In a separate bowl, combine the egg, milk, vanilla extract and melted butter. Mix well.

Add liquid mixture to the dry ingredients, stirring just until moist. If you over mix this batter, your muffins will turn out to be tough.

Sprinkle muffins with a sugar/cinnamon mixture.
Bake at 375 degrees for 20 to 22 minutes or until toothpick comes out clean.