My mom, who lives in Quebec, Canada, is so cute. Over the years, she’s learned that I need to see photos of the food she cooks. No photos…it didn’t happen!

Today, she baked strawberry muffins that she made using fresh strawberries she’d frozen last summer for such a recipe. I had her take three different photos of the muffins and she complied and now I can share the recipe and her images with you.

This easy muffin recipe can also be made using raspberries, blackberries or blueberries.

Ingredients:

• 2 1/3 cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 ½ tsp. baking powder
• 1 cup strawberries, either fresh or frozen then thawed, diced into small pieces
• 1 cup milk
• 1/3 cup vanilla yogurt
• 1 large egg, beaten
• 1 tsp. pure vanilla extract

Directions:

1. Preheat oven to 400 degrees.
2. Either coat in cooking spray a 12-muffin tin or add paper liners.
3. In a medium bowl, combine the flour, sugars and the baking powder. Carefully add the strawberry pieces and set aside.
4. In a separate medium bowl, whisk together the milk, yogurt, egg and vanilla extract.
5. Pour the liquid mixture over the dry ingredients and carefully incorporate with a spatula or wooden spoon – don’t overmix!
6. Fill the muffin cups until about 2/3 full and bake until the muffin tops are golden brown and no longer wet on the inside when a wooden toothpick is inserted, about 20 minutes.
7. Allow to cool 10 minutes before unmolding (if not using the paper liners).

Yields 12 muffins.