Assuming it’s poison or a love spell


Spontaneous baking where you wake up one day and are just in the sexy mood to bake, is the best. Such was the case this morning, where the gloominess of the cloudy sky impelled me to bake strawberry muffins to add a ray of colour to my day — or life for that matter, because who are we kidding?

These muffins turned out very good — not overly sweet at all, with the oozing strawberries providing that perfect sweetness. I highly recommend adding some vanilla, cinnamon, and orange zest to the recipe, for these fellas really enhanced the flavour of the muffins, giving it a nice twist.

You know, the best part about baking, is sharing goodies with loved ones. I’d climb a mountain and swim the Amazon River just to feed my minions, because seeing them smile makes me smile twice as big. It’s quite unfortunate, however, that today a dear friend of mine neglected my muffins. I guess that just means more muffins for me to devour. Never mind what they taught me in kindergarten; I ain’t sharin’ no mo’.

Strawberry muffins


  • 1/4 cup vegetable oil
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • zest of half an orange
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups chopped strawberries


  1. Preheat oven to 375 degrees F (190 degrees C) and oil a muffin tin, or use paper liners.
  2. In a small bowl, combine oil, milk, egg, vanilla, cinnamon and orange zest. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
  3. Fill muffin tin. Bake for approx. 25 minutes, or until inserted toothpick comes out clean. Cool for 10 minutes and remove from pan.

See original recipe here: