Strawberry Cream Muffins

Ah, spring! One of the best things is when the strawberries are plentiful and affordable in the grocery stores and farmer's markets. This is one treat we make every spring and they are very tasty. I think they're probably more cupcakes than muffins, but we'll keep the muffin title so we can still have them for breakfast!

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.