2 c all-purpose flour ½ c granulated sugar 1 Tbsp baking powder ½ tsp salt 1 c milk ½ c vegetable oil 2 eggs 1 tsp vanilla extract 1 ¼ c diced strawberries 2 tsp all-purpose flour

Preheat the oven to 425 degrees Fahrenheit and place liners into each well of your standard size muffin baking pan. Set aside.

In a medium bowl whisk together flour, sugar, baking powder and salt. Set aside.

Add the milk, vegetable oil, eggs and vanilla to the dry ingredients. Gently stir until dry ingredients are moistened. Don’t overmix, a few lumps are ok.

In a small mixing bowl toss the diced strawberries with 2 teaspoons of flour, to prevent them from sinking to the bottom of the muffins. Remove ½ cup strawberries and set aside. Add the remaining berries to the batter, fold with a spatula until combined.

Add batter to muffin cup liners so they are ⅔ cups full. Sprinkle extra strawberries on top.

Place in a preheated oven at 425 degrees Fahrenheit and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.