Strawberry Muffins with Strawberry Butter

This is quick recipe for fresh baked goods.  It requires minimal preparation and will yield maximum enjoyment.  For a quick breakfast, mix the dry ingredients the night before and in the morning all you have to do is stir in the wet ingredients and bake.  Ready in a quick 20 minutes and there is nothing like warm muffins in the morning.

1 (10 ounce) package frozen sliced strawberries, thawed and undrained.  I already had whole frozen
     berries so I just sliced them.
2 cups flour
2/3 cup sugar
1 1/2 tablespoon baking powder
3/4 teaspoon salt
2/3 cup milk
2 large eggs
1/3 cup oil (I used coconut oil)

Reserve 2 to 3 berries for the strawberry butter.
Stir together flour and next 3 ingredients in a large bowl; make a well in center of mixture.  Stir
together remaining strawberries, milk, eggs, and oil until blended.  Add to dry ingredients, stirring just until moistened.  Spoon batter into greased muffin pans, filling two-thirds full.
Bake at 375 degrees for 20 minutes.  Remove pans immediately and serve with Strawberry butter.
Makes 15 muffins

Strawberry Butter

1/2 cup butter
2-3 strawberries
Put in a food processor or blender.  Blend until well mixed.