Shelly's Recipe

JUMBO STRAWBERRY CINNAMON MUFFINS

Category: Muffins

1 1/2 cups sugar
2 cups chopped fresh strawberries
3 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1 cup milk
1 cup (1 stick) butter, melted
4 teaspoons almond extract

Preheat oven to 450 degrees. Place the strawberries in a small bowl. Stir in the sugar and set aside.

Combine the flour, baking powder, salt and 1 cup of sugar in a mixing bowl. Combine eggs, milk, butter and almond extract in another bowl (the butter will harden up a bit and the mixture will look curdled). Stir the egg mixture into the dry ingredients. Stir until well blended and then gently fold in the strawberries.

Spoon batter jumbo muffin papers or greased muffin tins, filing 3/4 full. Reduce oven temperature to 400 and bake for 25-30 minutes.

Makes 12 jumbo muffins.

Note: Muffins can be baked in standard-sized muffin tins. Line cups with paper liners, fill ¾ full and bake for about 20 minutes. Makes approximately 24 muffins.