Strawberry Pecan Muffins
|Pecans||1⁄4 Cup (4 tbs), finley chopped|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, softened|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Lemon zest||1 Teaspoon, grated|
|Milk||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Fresh strawberries||2 Cup (32 tbs), finely chopped|
In a small bowl, combine flour, pecans, brown sugar and softened butter.
Mix with your fingers until crumbly.
In a large bowl, combine flour, sugar, baking powder, lemon zest and salt.
Make a well in the center.
In another bowl, whisk together milk, melted butter and egg until blended.
Add to flour mixture and stir just until moistened.
Do not overmix.
The batter will be lumpy.
Fold in strawberries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Sprinkle with streusel topping.
Bake in preheated oven for 20 to 25 minutes.
HINT: Save margarine tubs for storing baking ingredients such as raisins, cinnamon, baking soda, nuts, etc.