- 1-2/3 cups strawberries, thawed if frozen
- 1/3 cup vegetable oil
- 2 eggs
- 1/3 cup sugar
- 1 1/2 cups Hodgson Mill All Purpose White Flour
- 1/2 tsp baking soda
- 1/2 TSP salt
- 1/2 tsp ground cinnamon
Preheat oven to 425 degrees F. Place a paper baking cup in each of 12 regular size muffin cups, or grease the bottoms only of the muffin tin.
Slightly smash the strawberries in a large bowl, using a fork. Stir in sugar, oil and eggs until mixed. Stir in other ingredients just until moistened. Spoon batter into muffin cups.
Bake 15-18 minutes or until light golden brown or until a toothpick inserted into the center comes out clean. Cool 5 minutes. Loosen muffins from pan if needed, then remove from pan
Each muffin: 123 calories;
1 g dietary fiber;
13 g carbohydrates;
3 g protein;
7 g fat (less than 1 g saturated fat);
35 mg cholesterol; 160 mg sodium.
Print this Recipe