Recipe: Easy Strawberry Muffins

So what happens when you see that strawberries are on sale for $.88 per package? THIS.
I bought three packages of strawberries and after this recipe, I'm still not done with all the strawberries. So next time, It's either I'll make morem muffins or use more strawberries in the recipe.
And yes, my post today is aligned in the center. :D

First you smash the strawberries then add the vegetable oil, eggs and sugar in the bowl.

Add in the dry ingredients and mix with a wooden spoon until it's all moist and gooey.

Evenly put them in a lined muffin pan. If you can't evenly divide them, it's okay but trydistribute the same amount so they are all baked the same meaning none of them would be too dry or too moist.

Bake it for 15 minutes. Leave in the pan for 5 minutes to cool then transfer them so you can take a picture and upload on Instagram.

You need:

• 1 2/3 cups fresh strawberries
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 1/2 cups Gold Medal all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Directions:

1. Heat oven to 425 F.
2. Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
3. Slightly smash strawberries in large bowl, using fork.
4. Stir in sugar, oil and eggs until mixed.
5. Stir in other ingredients just until moistened.
6. Spoon batter into muffin cups.
7. Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
8. Cool 5 minutes.
9. Loosen sides of muffins from pan if needed, and take them out of the pan.

Thanks to FOOD.com for this recipe. :)
Click here to print from Food.com.