DIRECTIONS:
Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners, then lightly spray liners with Clearly by Best Choice cooking spray. In a mixing bowl, whisk together flour, baking powder and salt. Sprinkle 2 teaspoons of flour mix over diced strawberries. This will prevent the berries from sinking in the muffins while baking.
In a separate mixing bowl, beat butter and sugar together with an electric mixer. Add one egg then beat for 30 seconds with electric mixer. Repeat with second egg. Scrape down the sides and beat in vanilla. Using a wooden spoon stir in half the flour mix and half the milk. Stir to combine then add remaining flour and milk. Fold in flour coated strawberries. Fill muffin cups evenly then bake for 25-30 minutes, or until knife inserted comes out clean and the muffin tops are golden around the edges. Let muffins cool for at least 10 minutes in pan. If muffin tops overflow, run a sharp knife around the top edge to free muffin from pan. Enjoy!
