Strawberry
Muffins
2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping
Firm fresh
strawberries work best in this recipe, but when the season is over substitute
blueberries, cherries or chopped peaches.
Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line
muffin cups with paper cupcake liners. In a large bowl combine flour, sugar,
baking powder, baking soda and salt, stir well until all ingredient are well
blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a
well in the middle of the dry ingredients and pour liquid mixture in and the
strawberries. Using a large spoon, gently fold ingredients just until moist do
not overmix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin
with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes. Makes 12
muffins.