From the kitchen of Diane Whipple.  This recipe was
in the first Family Cookbook.  Basic ingredients and
fresh strawberries are all that's needed for these
terrific muffins.
Wash & hull:
1 generous pint strawberries
Cut into pieces measuring approximately 1/4"
You should have 2 cups when you are done.
Toss with:
1 Tbsp sugar
Set aside.

With a mixer, cream together:
1/2 c butter
1 c  sugar
Beat until light & fluffy.
Add:
2 eggs
Beat well.
Set aside.

In a small bowl combine:
2 c flour
2 tsp baking powder
1/2 tsp salt
Add the flour mixture a little at a time to the butter
mixture, alternately adding:
1/4 c milk
1 tsp vanilla
Fold in sweetened strawberries.
Fill well-greased or lined muffin cups 3/4 full.

Combine:
1 Tbsp sugar
1 Tbsp chopped walnuts
Sprinkle over each muffin.

Bake @ 375 for 25 min.
Cool in pan at least 15 min.

Makes about 1 1/2 dozen muffins.
Without Nuts                                                     With Nuts

Comments:
I've found that too many strawberries make odd shaped muffins, so don't add extra.  I
normally omit the nuts and they're still wonderful.   I've also sprinkled cinnamon sugar on
top.           -Stephanie
Strawberry Muffins
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Strawberry Muffins with ground nuts on top