I love the flavors of the muffins, the lemon and strawberrys play off of each other very well. Be sure that your self-rising flour is fresh so the muffins have the right fluffy-ness. Ingredients: 2 1/2 cups self-rising flour 1 cup sugar 8oz of sour cream 1/2 cup butter, melted 1 Tablespoon lemon zest (about 2 lemons) 1/4 cup lemon juice (between 1 and 2 lemons) 2 eggs, lightly beaten 1 1/2 cups diced strawberries Sugar for topping Directions: Preheat oven to 450 degrees. Combine flour and sugar in a large bowl; create a well in middle of bowl. Stir together sour cream and next four ingredients, add to the flour mixture. Stirring just until dry are moistened. Gently fold in strawberries. Spoon batter into lightly greased muffin pans, filling 3/4 full. Sprinkle sugar over batter. Bake for 16-18 minutes or until golden brown and pick comes out clean. Cool in pans for one minute and then remove from pans and cool. Makes about 18 muffins Michele Tracey, food editor
