As I am sure you have noticed, pink is everywhere this month! Pink is the color of breast cancer awareness month, and it seems like every year more and more people and corporations are working hard to promote breast cancer awareness in October. One of those people is Jen over at Beantown Baker. This month she is hosting The Power of Pink Challenge, where she is encouraging everyone to make something pink! I am submitting these strawberry muffins that I made when I had my Pink Party. I promise they were more pink in person!
I wanted to bake some sort of pink muffin for my party, and strawberry seemed like the logical choice. I especially enjoyed these muffins with a cup of coffee, and I can’t wait to make them again next summer when strawberries are actually in season! The only thing I would do differently next time would be to add a bit of vanilla, and I have made that change in the recipe below.
- 1/4 cup canola oil
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup white sugar
- 1 3/4 cups all-purpose flour
- 1 1/4 cups chopped strawberries
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, egg and vanilla. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
*To make the muffins pink, I added a couple of drops of red food coloring to the batter.
Source: Adapted from allrecipes.com.