Meatball Muffins?

No, not really. But that was Ryan's exclamation of horror when he saw them in the pans from across the room. Of course, the name stuck.

I needed a quick dessert that would travel well in the lunch bag, and muffins are always a good choice. Since I only had frozen strawberries, that's what I used, completely unthawed. Fresh ones would work, too.

STRAWBERRY MUFFINS
(a.k.a. Meatball Muffins)

2 cups flour
2 tsp baking powder
1/2 tsp salt
6 tbsp sugar
1-1/2 cups frozen whole strawberries
1 egg
1 cup milk
1/4 cup melted butter

Stir the dry ingredients together. Slice the frozen berries in the food processor (or very finely with a knife), and stir them into the dry mixture to coat. Stir together the egg, milk and butter, and stir into the strawberry mixture until just moistened. Spoon into mini muffin pans, and bake at 375F for 14 to 15 minutes, until the toothpick test indicates they're done. Makes about 4 dozen.

And trust me, the 4 dozen don't last long. I think there might have been 15 left over after the hordes descended upon them, and those disappeared first thing in the morning.

(You can make these in standard sized muffin pans. I just prefer mini muffins, because then I can eat 2 or 3 and not ruin the perpetual diet!)