Strawberry Cream Muffins
▪ 1 cup fresh strawberries, chopped
▪ 3/4 cup plus 2 Tbsp sugar, divided
▪ 1/4 cup butter, softened
▪ 1 egg
▪ 1/2 tsp almond extract
▪ 1/2 tsp vanilla extract
▪ 2 1/4 cups all-purpose flour
▪ 3 tsp baking powder
▪ 1/2 tsp salt
▪ 1 cup half-n-half cream
▪ 1 cup finely chopped vanilla or white chips
▪ 2 Tbsp brown sugar
In a small bowl, toss strawberries with ¼ cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved strawberries.
Fill greased or paper-lined muffin cups 3/4 full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Quick bite: Instead of strawberries, try fresh blueberries, raspberries, boysenberries or cranberries. Dry or cooked breakfast cereals, wheat germ, granola and nuts also make scrumptious additions to many muffins.