Strawberry Topped Muffins, and etc....

Can't remember where I stole this recipe from...sorry.

I didn't feel right calling them "strawberry muffins" since the berries aren't incorporated throughout the batter. This particular recipe just has you add them on top after you put the batter in the cups.

I like a little bit of muffin with my butter.

Here's the recipe:

• 1/2 cup butter or margarine, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon finely grated lemon peel
• 1 cup buttermilk
• 1 cup fresh or frozen strawberries, sliced
• granulated sugar for topping

Preparation:

Grease 12 muffin cups or line with paper muffin liners.

In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.

Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

bonus: I actually got 18, rather than 12 muffins out of this recipe!

I also recently made the pumpkin bread I saw at Leslie's site, The Hungry Housewife.

It was super moist, and yummy, and I loved the toasted walnuts in there.

Mine turned out a little flat so I'll just call it pumpkin cake!