2-1/4 c. sifted all-purpose flour
1/3 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. sliced strawberries

Stir together flour, sugar, baking powder and salt. Beat eggs. Blend in oil, vanilla and milk. Add liquid to dry ingredients. Stir quickly just until moistened. Fold in strawberries.

Spoon into well greased 2-1/2 inch muffin tins or paper-lined muffin cups.

Bake at 400°F for 25 minutes or until golden brown.

Remove to wire rack. Serve warm.

STRAWBERRY YOGURT MUFFINS:

Omit milk and substitute yogurt. Reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.

TIPS: You may add raspberries or blueberries to the batter in place of strawberries. These muffins are not too sweet.

Makes about 14 muffins.