4 oz. unsalted butter 1 1/4 c. sugar
2 eggs 2 c. flour
2 tsp. baking powder 1/4 tsp. salt
1/2 c. half & half 1 tsp. vanilla
15 fresh strawberries, dry, coarsely chopped
Cream together butter and sugar until light and fluffy. Add eggs,
one at a time, and cream until well blended. Sift together flour,
baking powder and salt. Combine half & half and vanilla. Alternate
adding wet and dry mixtures to creamed mixture. Fold in strawberries.
Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.
