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1 1/2 cups plus 1 tablespoon self-rising flour
1/3 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons canola oil
1 egg, beaten
2 teaspoons grated orange zest
1 teaspoon vanilla
1 1/2 cups chopped strawberries (cut into 1/4-inch

2/3 cup confectioners sugar
Approximately 5 teaspoons orange juice

Preheat oven to 400 degrees. Spoon 1 1/2 cups flour into mixing bowl.
Add sugar and baking powder and combine. Make a well in the center
and set aside. In a 2-cup measuring dish, combine the milk, oil,
egg, orange zest, and vanilla. Pour the milk mixture into the
flour mixture well and stir just until moistened. Combine the
strawberries with the remaining tablespoon of flour and fold into
the batter. Divide batter between the cups of a greased 12-cup
muffin pan. Bake about 12 minutes or until a wooden pick tests
almost clean. Let muffins cool 10 minutes. Meanwhile, combine the
confectioners sugar and orange juice in a bowl. Gently lift
muffins out of the pan and onto a cooling rack set over a piece of
waxed paper and spoon glaze over the tops of muffins. Serve warm.

Yield: 12 muffins.

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