Strawberry muffins are perfect for summer, when fresh strawberries are at their peak and available in abundance.

They bring back memories of summer throughout the year and are a real treat any time you make them.

The hint of cinnamon is a terrific addition to the recipe and nice hint of flavor to the muffins.

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients:
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
4 eggs, beaten
1 1/4 cups oil
2 1/2 cups fresh strawberries, sliced and slightly mashed

Directions:
Combine the dry ingredients in a large mixing bowl. In a small bowl, combine the eggs and oil. Stir the strawberries into the egg mixture. Blend in the flour mixture until thoroughly combined. Do not overbeat. Spoon into greased muffin tins.

Bake at 400°F for 25 minutes.

Makes 2 dozen muffins.

Turn your regular muffin tin into a silicone baker with these silicone muffin liners. Perfect for making muffins and cupcakes. 6 Muffin Liners, Silicone

• You can use frozen strawberries in this recipe but remember that frozen strawberries have much more liquid in them. Drain the excess liquid from the berries and add a touch less liquid to the batter to account for the wetness of the berries.