3 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup white sugar
1 cup half-n-half or milk
1/2 cup canola oil
1 teaspoon vanilla extract
4 cups chopped strawberries
1 tsp cinnamon mixed with 2 tsp sugar
Preheat oven to 375; oil (or line with paper) 2 12-cup muffin tins.
Mix first four ingredients in large bowl; set aside. Whisk eggs in medium bowl until light; whisk in half-n-half or milk, oil, and vanilla until thoroughly combined. Toss strawberries with flour mixture. Add liquid to dry, stirring just until most of the flour disappears. DO NOT OVERMIX! Spoon batter evenly into muffin tins. Carefully sprinkle cinnamon-sugar over muffin tops.
Bake 18-20 minutes, or until tester comes out clean. Makes 24 muffins.
So far we've picked 26 lb. of strawberries this summer at Lee's Turkey Farm. We've frozen a lot and eaten a whole lot!
I searched around on the interwebz for good strawberry muffin recipes, but there are wide variations. This is my version, the way I like them. I had half-n-half sitting around and I used it up here, it was awesome, but milk works just as well. (Just not fat-free half-n-half, it has no place in a diet for humans.)
Enjoy the end of strawberry season! Blueberries are coming on strong!