Strawberry Love Muffins

My last entry was long, silly, scattered, and probably a little too "crazy cat lady" for most of you (or, more honestly, everyone except Nicole and Sarah). So I'll keep this short and simple.

It's a muffin-palooza around here these days. Remember how I mentioned I'm making 12 dozen (!) muffins for that scooter rally in Philly? Well, the 4th of July is approaching quickly, and I'm fine-tuning recipes and freezer-testing, and generally trying to make sure I don't drive myself last-minute crazy like I always do. How responsible and completely atypical of me. I like it!

One of the muffins on the list is Strawberry Rhubarb. My last attempt at a Strawberry Rhubarb muffin yielded lukewarm results, and I've been hunting for the perfect recipe ever since. Because, seriously, I just can't get enough of that S&R combination. And just when I thought I had figured out the perfect recipe... I couldn't find any rhubarb. Not at the supermarket, not at the farmer's market. Not Awesome. 

Thankfully, strawberries are very in season, and every farmer's market stand in the city is overflowing with bright, juicy, sweet berries of the not-freakishly large (read: normal-sized) variety. If you can stop yourself from eating the whole container, pickup some berries at the market this weekend, and make these muffins for brunch. Thank me later.

Strawberry Love Muffins
adapted from Bittersweet

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 cup ricemilk (or your favorite non-dairy milk)
1/3 cup canola oil
1 tsp vanilla extract
1 cup fresh berries, chopped (if you use frozen, make sure they're thawed. But why would you use frozen strawberries in June???)

Preheat oven to 375 F and grease or line 12 muffin tins.

Whisk dry ingredients together (sugar is considered a dry ingredient for this recipe). In a seperate bowl whisk together non-milk, oil and vanilla, then add your wet ingredients to the dry. Fold gently with a wooden spoon until just mixed; a few lumps are totally OK. Remember, when it comes to mixing vegan muffins, LESS is always more! Gently fold in strawberries. Fill muffin cups 3/4 full, and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out dry. Let cool in pans for about 10 minutes before removing and placing on wire rack to cool completely. These muffins are just as good same-day and slightly warm as they are at room temp the next day. Store in an air-tight container. DO NOT refrigerate.

*Note: I like my fruit muffins on the sweet side, so I added more sugar than called for in the original recipe. I still thought they needed a little something extra, and next time will probably add some lemon juice or zest, and some sanding sugar or a simple glaze on top. Or RHUBARB if I could find the gosh-darn things! If you spice these up, let me hear about it!