Strawberry Muffins

If a baked good on Pinterest is preceded by the word “easy,” I’m usually intrigued. Since it’s summer and berries are all the rage right now, I decided to trust that these muffins would be as simple as the name implied and baked a batch. I followed this recipe and it was indeed very easy. I threw it together in a few minutes between tv shows. Most importantly, according to the recipe these muffins are only 70 calories apiece, which can’t possibly be true but I’m choosing to believe it.

Preheat the oven to 360 and start mixing all your ingredients. First up, the dry ingredients: 1 c. flour, 3/4 c. sugar and 1 1/2 tsp baking powder. Mix in a medium bowl with your hands and make a well in the middle. Crack 1 egg into that well, add 1/2 tsp vanilla extract and mix lightly with a spatula. Add 1/4 c. milk, mix again, then add another 1/4 c. milk and mix once more. Add a little less than 2 tbsp softened butter and stirring thoroughly. I mixed by hand (gave my arm a lil workout) but you could do this in a mixer. Finally fold in 8 chopped strawberries. Fill muffin tin (this will make 12 muffins) and bake for 25 minutes. It’s hard to resist, but you really need to let these cool because the strawberries release their juices while they’re baking so you need to let them cool so they can firm back up.

My beau ate one and I have pretty much polished off the remaining 11 myself. I loved them. And they really were easy enough that you can simply throw them together and you’re set with breakfasts for the week.