These moist muffins will spoil quickly because of the fresh fruit, so freeze leftover muffins in zip-top freezer bags. Heat them in the microwave for 15 seconds before serving.
Oxmoor House OCTOBER 2006
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; stir well with a whisk. Add strawberries, gently tossing to coat.
3. Combine buttermilk and next 3 ingredients in a small bowl; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with turbinado sugar.
4. Bake at 400° for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.
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