Strawberry Muffins

Here goes another recipe from Jenny Mac's Lip Smack. This time, I followed her recipe precisely. Oh, except that I forgot to sprinkle sugar on top before baking. Which kind of made me mad at myself. When I was assembling all my ingredients--flour, sugar, baking powder, etc., I looked at that box of turbinado sugar, and told myself to go ahead and get it out of the cabinet, that it would be perfect for sprinkling. No, I answered, I'll get it when I mix the batter, and put all these other things away.

Then my husband came home and I became all excited to see him, and distracted. As we talked about our days, I filled the muffin cups. But guess what? No turbinado sugar on top. If I had just listened to me in the first place, it would have been sitting right there to not forget. When will I ever learn to listen to me?

Strawberry Muffins
2 cups flour
3/4 cups sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/2 cup canola oil
2 eggs
1 1/3 cups fresh strawberries, chopped
Sugar for sprinkling on top

Preheat oven to 400 degrees, and have oven rack in the center of the oven.

Whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the milk, oil, and eggs. Stir the dry ingredients into the wet until blended, then fold in the strawberries.

Fill paper muffin cup lined, or lightly buttered, muffin tins three-fourths full of batter. Sprinkle with sugar.

Bake for 15 - 20 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Serve right away or cool on a wire rack.