Chef Debbie's Dumped Strawberry Muffins

I found myself with a plethora of strawberries and an extra hour on a Sunday.

As many of you know, I hate to bake. No. Let me clarify that. I HATE to bake.

There. That's better.

In the past, I've called myself a dump cook. I dump it in and cook it!

So when I found this recipe online, with just a few tweaks here and there, I was able to dump together these super~simple, delicious muffins.

Chef Debbie's Dumped Strawberry Muffins
Makes 16 muffins

Ingredients:
2 1/2c all~purpose flour
1c whole wheat flour
1c sugar
1t salt
1T + 1t baking powder
1t cinnamon
3c chopped strawberries, fresh or frozen
1/2c canola oil
1c milk
2 eggs
1/2c brown sugar
1t vanilla
zest of 1 lemon

If you're using frozen strawberries, allow them to thaw a little and then chop.

Preheat oven to 375 and line muffin tin with paper liners.

In large bowl combine flours, sugar, salt, baking powder and cinnamon. Stir together well.

Add chopped strawberries to flour mixture and toss well to coat all strawberries with flour.

In small bowl combine oil, milk, eggs, brown sugar, vanilla and lemon zest. Whisk together well. Pour wet mixture into flour mixture and stir until well blended.

Fill muffin cups almost to top. Bake 25~28 minutes or until the tops bounce back when touched and are golden brown. Remove from oven, cool 10 minutes. Remove from pans and cool on wire racks.