Chopped fresh strawberries baked inside this simple, buttery muffin batter make a great spring breakfast or snack time treat. They’re great as is and really wonderful served with a bit of fresh strawberry jam. This is a great master recipe for berry muffins to keep on hand all summer long. As soon as the first raspberries and blueberries are harvested you can use them whole in place of the diced strawberries here. Servings 12 muffins (X 2)

Ingredients:

• 6 Tbsp unsalted butter
• ¾ cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• ½ cup milk
• 2 tsp vanilla extract
• 3 cups fresh strawberries, washed, hulled and cut into 1/4-inch dice

Directions:

Preheat the oven to 375 degrees. Butter 12 muffin tins or arrange muffin papers inside. In a large mixing bowl, cream the butter and sugar. Add the eggs and vanilla and blend in well. In a separate bowl, whisk together the flour, baking powder and salt. Add these dry ingredients to the creamed mixture alternately with the milk and blend well. Gently stir in the strawberries and divide the batter evenly among the twelve muffin tins. Sprinkle the tops with a bit of additionally sugar and bake for 30 minutes or until lightly golden brown and risen. Cool for at least 10 minutes before removing from the pans.