3cupsGold Medal UNBLEACHED all-purpose flourbleached flour toughens baked goods
1 1/4cupscanola or coconut oil
2 1/2cupsfresh strawberriessliced and slightly mashed
Preheat oven to 425◦.
Combine dry ingredients in large mixing bowl.
In small bowl, combine eggs and oil.
Stir strawberries into egg mixture.
Blend in flour mixture until thoroughly combined; but do not over beat.
Spoon into greased muffin tins until nearly full.
Bake at 425◦ for 5 minutes.
Reduce heat to 350◦ and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
NOTE: The original recipe calls for 3 cups flour. I've used up to 3 1/2 cups flour before with good results. But because some folks who tried this muffin thought it came out too stiff, like cookies, I've reflected the change in the flour again for future makers of this recipe.