Strawberry Orange Muffins

Recipe adapted from The Best of Cooking Light.
I made these for my parents as a late lunch when they were coming in from out of town to visit.  It was meant to fill their hungry bellies after a long ride and to hold them over until dinner.  I baked them expecting to have about a half dozen left over.  Little did I know, my dad would love them so much that he would end up eating about a half dozen on his own!  It's okay though, that's why I made them and I was happy to see him enjoy them.  These muffins are great for a light breakfast, brunch, late lunch, or as a quick snack.  I love to serve them along with a strawberry orange fruit salad - the colors look so beautiful and cheery on your plate.

1 1/2 cups strawberries, halved (approximately 8 large strawberries)

3 TBS unsalted butter, melted

1 TBS grated orange rind, approximately 1 navel orange

2 large eggs

1 cup all-purpose flour

1/2 cup whole wheat flour

1 cup sugar

1/4 cup flaxseed meal

1 tsp baking powder

1/2 tsp salt

1. Preheat oven to 400 degrees and spray a muffin pan with cooking spray.
2. Put strawberries, melted butter, orange rind, and eggs in a food processor and pulse to blend, but not puree, ingredients.  The strawberries should still be in chunks.
3. In a large bowl, combine the flours, sugar, flaxseed meal, baking powder, and salt.  Add the strawberry mixture from the food processor and whisk together.
4. Divide the batter among 12 muffin cups and bake for 20 minutes, until a cake tester comes out clean.  Remove immediately from the pan and allow to cool.