When you've got over 17 1/2 lbs of strawberries, you tend to come up wth multiple ways on how to use them. Aside from making homemade jam, slicing them on top of cereal, having them on the side at dinner, and snacking on them during the day, I also made a double batch of Strawberry Muffins. These are so yummy! I've made them several times over the past year and they're always a hit with the whole fam. Plus, they're fun to make with the kids. :)
1/2 cup butter or margarine, softened
3/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
2 cups chopped strawberries
3 tsp sugar mixed with 1/2 tsp cinnamon
Preheat oven to 400 degrees.
Rinse, hull and chop strawberries, then place in a medium-size bowl.
Line muffin pan with paper cups.
In a large bowl, cream together butter and sugar with an electric mixer.
Mix in egg.
Measure the flour (note, we used the knife to level off the measuring scoop and scraped away from us, not toward us as it may look like in the picture below!).
Place flour, baking soda and salt into a medium bowl; mix well. Add some of the flour mixture into the butter mixture; beat together gently.
Beat in some of the milk, then alternately add the remainder of the flour and milk, beating on low speed until incorporated.