Tea at Dawn: Strawberry Muffins

Don't you hate buying a whole carton of something when you know you won't use it all. I always felt that way about buttermilk. Now I freeze it and always have some available for recipes.

2 ½ cups flour
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cup buttermilk
1/3 cup butter, melted
2 large eggs
1 teaspoon vanilla
1 ½ cup chopped strawberries, about a pint

Preheat oven to 400ยบ. Coat 12 muffin cups with cooking spray.

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl; stir to blend.

In another bowl whisk together the buttermilk, melted butter, eggs and vanilla until well blended. Add to the dry ingredients all at once, along with strawberries, and fold just until evenly moistened. Don’t over mix.

Divide batter evenly among the muffin cups. Bake until a toothpick comes out clean, 22 to 25 minutes. Cool on a wire rack before removing from pan. Makes 12.