- 1 cup roughly chopped or sliced strawberries + 1 teaspoon of sugar
- 1/4 cup neutral oil
- 1/2 cup + 2 tablespoons sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 cup Lactaid 2% Milk
- coarse sanding sugar, for the tops
Heat the oven to 375°F.
Toss the strawberries in the sugar and set aside.
Whisk the oil and sugar until light. Add the egg, beating well. Add the vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternating with the milk: flour, milk, flour, milk, ending on flour. Drain the excess liquid from the strawberries then fold in gently.
Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
Remove muffins from tin, cool, and enjoy!