Ray and I are totally in love with these! They are SO good and they are pretty healthy/low-fat. You can see there isn't much sugar in them at all. We also think you could use any fruit you wanted to here...I plan to try raspberries for sure. I have two muffins pans, so I've been doing double batches and so a dozen each...doesn't last long here!
Modified from A Brew to a Kill by Cleo Coyle2/3 cup chopped strawberries (they gave ounces...this is the actual amount, after chopping...much easier for me!)
1 tbsp + 1/4 cup sugar
2 tbsp canola oil
1 tsp vanilla
1/4 tsp salt
1/3 cup low-fat milk (I've used 2% and fat-free half and half, both worked good!)
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350. Spray a muffin tin (the ones that hold 6 muffins) with non stick spray (they lined them instead). Wash strawberries and chop up. Sprinkle with 1 tbsp of sugar and set aside in a bowl.
Crack egg and beat. Add sugar, oil, vanilla, and salt and whisk. Add milk and strawberries (toss any juices with it!) and mix.
Add dry ingredients into the bowl and mix until incorporated. It will be a little lumpy and don't overmix.
Bake 25-30 minutes in a muffin tin.
Allow muffins to cool then move to wire rack. Once cool, store in the fridge. These do freeze well....we tried both thawing in fridge and in microwave (and eating warm) and both worked!
Makes 6 muffins.