Strawberry Muffins

I had some strawberries that weren't great looking, but I wasn't ready to throw them out. Of course, I was tempted to make my favorite strawberry summer cake recipe, but I said, no, Katherine, you will try something else. I didn't get too inventive, but I decided to use the Joy of Cooking's basic muffin recipe with a few alterations and just mix in the strawberries. So far, baking with strawberries has yielded delicious results, and Galaxy Cafe sells their strawberry muffins like hotcakes, so I figured it would be pretty yummy. I figured correctly. Warm from the oven, with a bit of salted butter, and I was a happy camper.

2 cups all purpose flour [I used 1 cup regular, 1 cup whole wheat]
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup milk or cream [I used fat free]
2/3 cup sugar or light brown sugar [I did 1/3 cup of each]
1/4 to 1/2 cup melted butter  (1/2 to 1 stick) or vegetable oil [I did about 1/4 cup of each]
1 tbsp vanilla [I still haven't remembered to buy more, so I didn't use any]

Preheat oven to 400 degrees F.

Whisk flour, baking powder, and salt together. In another bowl, whisk eggs, sugar, milk, and butter/oil together lightly. Mix the dry into the wet ingredients with a few strokes until moistened. Do not over mix, the batter should not be smooth [whoops, mine was]. Divide into prepared muffin cups.

Bake about 17 minutes until toothpick comes out clean. Let cool and serve warm with butter (yes, you should).