Strawberries are in season and this is a delicious way to add them to breakfast. Some folks enjoy frozen strawberries, however, I prefer fresh ones in my cooking.
In order to get a strong strawberry flavor, the trick that I use is a packet of instant oatmeal strawberry flavor that gets added to the dry mixture. This ensures that one gets that great flavor without adding too many strawberries and causing the mixture to get too heavy and not cook too well.
1 ¾ Cup of Flour
1 Packet of strawberries and cream instant oatmeal
½ Cup of sugar
1 Cup of sliced strawberries
2 teaspoons of baking powder
1 Cup of milk
¼ Cup of canola oil
1 Large Egg
¼ teaspoon of salt
Set the oven to 350 degrees F.
Mix the egg, milk and oil and lightly beat together and set aside.
Cut the strawberries and mix with 1 tablespoon of sugar and set aside.
Mix the remaining sugar, flour, baking soda, salt and instant oatmeal and set aside.
Add the sliced strawberries to the dry flour/sugar mixture, and stir to incorporate.
Add the milk/canola oil to the dry mixture.
Pour mixture into jumbo muffin tins (makes 6) and bake for 22-26 minutes or until a toothpick comes out clean.