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Strawberry-Lemonade Muffins

Source of Recipe


Southern Living, April 2012



List of Ingredients



• 2½ cups self-rising flour
  
• 1¼ cups sugar, divided
  
• 1 (8-ounce) container sour cream
  
• ½ cup butter, melted
  
• 1 Tbsp lemon zest
  
• ¼ cup fresh lemon juice
  
• 2 large eggs, lightly beaten
  
• 1½ cups diced fresh strawberries
  






Instructions



1. Preheat oven to 400° F.
   
   
2. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture. Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining ¼ cup sugar over batter.
   
   
3. Bake at 400° F for 16 to 18 minutes, or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.
   
   Makes 15 muffins.
   
   .............
   
   If desired, serve with:
   
   STRAWBERRY CURD
   
   • 4 cups sliced fresh strawberries
   • ½ cup sugar
   • 2 Tbsp cornstarch
   • ¼ cup fresh lime juice
   • 3 large eggs
   • 2 large egg yolks
   • 3 Tbsp butter
   
   Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds.
   
   Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in strawberry purée and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook 1 minute, whisking constantly.
   
   Remove from heat and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours. Serve with Strawberry-Lemonade Muffins.
   
   Makes about 3-1/3 cups.