Dessert; Strawberry Muffins

Copyright by The Old School Housewife

STRAWBERRY MUFFINS
Recipe to follow:
This recipe is courtesy of Ina Garten of The Food Network channel.  However, I changed a few things and made it my own.  Her recipe called for 2 cups of fresh strawberries and I used 1 cup of fresh strawberries macerated in sugar for a couple of hours and I used less milk because I incorporated the juice from the strawberries and I used less cinnamon then called for and less sugar because of the sugar in the berries.

Strawberry Muffins

3 cups of flour
1 tblspn. baking powder
1/2 tspn. baking soda
1/2 tspn Kosher salt
1 tblspn. cinnamon
1 cup milk
2 large eggs, lightly beaten
1/2 lb. (2 sticks) butter, melted
1 cup strawberries, cored and sliced and macerated in 1/2 cup sugar for several hours
1 1/4 cup sugar
The juice from the strawberries
Course white sugar

Preheat oven to 375 degrees.  Line muffin tins with paper liners.
Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl.  In another large bowl, combine the milk, eggs, melted butter and the juice from the strawberries.
make a well in the middle of the dry mixture, pour the wet mixture into the well and stir until just combined.  There will be some lumps but don't over mix the batter.  Add the strawberries and sugar and stir gently to combine.  Scoop into muffin cups lined with the paper liners and sprinkle generously with the course sugar and bake for 20 to 25 minutes or until a cake tester comes out clean.    This recipe makes 24 muffins.