- 2 1/2 cups self-rising flour
- 1 1/4 cups sugar, divided
- 1 (8-oz.) container sour cream
- 1/2 cup butter, melted
- 1 Tbsp. lemon zest
- 1/4 cup fresh lemon juice
- 2 large eggs, lightly beaten
- 1 1/2 cups diced fresh strawberries
Preheat oven to 400 degrees F. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.
Bake at 400 degrees F for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Yields 15 muffins.
"Beautiful and graceful, varied and enchanting, small
but approachable, butterflies lead you to the sunny side of life. And everyone
deserves a little sunshine." ~Jeffry Glassberg
