Celebrate Springtime Strawberry Muffins

These Strawberry Muffins were the last of my March Muffin Madness posts…. that I didn't get posted in time.  The muffins were done, and the pictures were done, but I ran out of time to get them posted with the March Muffins.  So… I am posting now; for a "celebrate springtime" post. I had a little fun with these after they were made, because I had an abundance of fruit and flowers, and ended up playing with the wonderful colors and shapes to make a delicious picture of springtime bounty.   But for all their exotic presentation they are really just humble Strawberry muffins…yet so delicious.  In fact, they are one of my favorites.  

I used only half whole wheat flour in these, along with organic cane sugar, to produce a pretty, and light colored muffin.  I wanted a muffin that was light in color and texture for a special occasion such as Easter or Mother's Day.  For everyday healthier version, use all whole wheat flour, and perhaps Sucanat or a sweetener of choice.

Strawberry Muffins
Ingredients:
1/2 cup Sucanat or Organic Cane Sugar
1/2 cup butter, softened
2 eggs
1 cup buttermilk
1 cup whole wheat flour (white whole wheat is my favorite)
1 cup unbleached all purpose flour
3 tsp baking powder
1 tsp salt
1 cup diced Strawberries

For topping:
1/3 cup melted butter
1/2 cup organic can sugar for dipping finished muffins in.

Instructions:

1. In a medium mixing bowl mix together eggs, sugar and softened butter until well blended.  
2. Add buttermilk and whisk or mix until well blended.
3. In a separate bowl, mix together dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Add Strawberries.
6. Mix all together; being sure to mix gently, and not over mix.
7. Spoon batter evenly a  twelve cup muffin tin.
8. Bake 15 - 20 minutes.
9. When cool enough to the touch, dip muffins in reserved  butter and sugar. 
10. Serve with butter and Jam.
11. Enjoy!! 

Happy Spring!