The recipe I used is really a mix of various muffin recipes I found online, and yields twelve mini muffins--perfect for the size of our muffin pan. Double it for twelve medium-sized muffins.
Strawberry Cinnamon Mini Muffins
3/4 cups all-purpose flour
2 tbsp white sugar
2 tbsp brown sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 an egg (yep... we mixed it and poured out half... for the sake of halving a normal muffin recipe and not messing it up. A whole egg is probably fine)
1/4 cup skim milk
2 tbsp and 2 tsp melted margarine (we used a dairy-free butter substitute made with flax seed oil, and it worked fine. Sometimes when baking, butter substitutes don't work, but this seemed to!)
1/2 tsp vanilla.
Preheat oven to 400.
Stir together dry ingredients, and throw the strawberries into the dry mix. Stir gently, coating the strawberries with flour (Pam from The Love of Cooking points out that this keeps the berries from sinking to the bottom while baking. It worked, as you can see!)
Beat egg (if you want to be exact like us, pour out and save half :) and stir in milk, vanilla, and margarine.
Slowly combine the wet mixture into the dry, folding with a spatula rather than stirring. Fold in all together with as few whisks as possible; if the ingredients are too well-mixed, muffins form glutens and will be hard.
Spray a muffin tin (non-stick may be okay as-is. We sprayed a non-stick and they popped right out as if we had placed whole muffins in there when they were done). Spoon into tin, and bake for 12-14 minutes or until toothpick comes out clean!
For a topping, I melted a mix of margarine and brown sugar and dipped the muffin tops in it before coating them with more spices (cinnamon, nutmeg, sugar...)
Enjoy, and end by checking out the best musical muffin website on the net: MuffinFilms.com