STRAWBERRY MINI-MUFFINS

"Make these special muffins in the spring when juicy, ripe strawberries are at their peak. You'll enjoy the sugar coating on top."

2 cups all-purpose flour
1/2 cup and 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/3 cup oil
1 egg
1 cup fresh chopped strawberries
2 tablespoons sugar

Heat oven to 375 degrees F. Spray 36 miniature muffin cups with non-stick cooking spray.

In large bowl, combine flour, 1/2 cup sugar, baking powder and salt; mix well.

In small bowl, combine milk, oil and egg; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in strawberries. Spoon rounded tablespoonful batter into each spray-coated muffin cup; sprinkle the remaining 2 tablespoons sugar evenly over batter in muffin cups.

Bake at 375 degrees F for 12 to 16 minutes or until edges are very light brown and toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm.

TIP:
Batter can be baked in batches. Any batter not baked immediately should be refrigerated and baked as soon as possible.

Makes 36 mini-muffins
Source: The Pillsbury Healthy Baking Book