Strawberry Muffins
Dear SOS: With the abundance of strawberries this year, I could use a recipe for strawberry muffins using fresh fruit.
Ruth Donaldson
Camarillo
Dear Ruth: They are abundant, delicious and reasonably priced. This recipe ran in The Times in 1988.
Heat the oven to 400 degrees. Grease 6 muffin cups or line them with paper cups.
Sift together the flour, sugar, baking soda, baking powder, salt, ginger and cinnamon. Set aside.
Beat the egg, butter, water and lemon juice in a mixing bowl. Add the flour mixture and strawberries all at once, and stir or fold just until incorporated. Do not beat. The batter will be quite thick; let it stand 10 minutes.
Spoon the batter into the muffins cups. Bake the muffins until golden, about 25 minutes. Serve warm.
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