Modified from A Brew to a Kill by Cleo Coyle
2/3 cup chopped strawberries
1 tbsp + 1/4 cup sugar
1 egg
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.