Strawberry Muffins

I took a break from Harry Potter to make these simple, delicious muffins from Southern Living magazine. They are SO easy to make. I used up some of the strawberries we'd picked and frozen a month or two ago. We did not bother with the strawberry butter. The muffins are very yummy and I would definitely make them again.

Strawberry Muffins

1 (10-ounce) package frozen sliced strawberries, thawed and undrained
2 cups all-purpose flour
2/3 cup sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
2/3 cup milk
2 large eggs
1/3 cup vegetable oil
Strawberry Butter (recipe follows)

Reserve 2 tablespoons sliced strawberries for Strawberry Butter.

Stir together flour and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together remaining strawberries, milk, eggs, and oil until blended; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full.

Bake at 375° for 20 minutes. Remove from pans immediately, and serve with Strawberry Butter.

Strawberry Butter:
1/2 cup butter, softened
2 tablespoons reserved strawberries

Stir together butter and reserved strawberries until well blended.

Yield: 14 muffins