1 3/4 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons Clabber Girl Baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
4 Tablespoons unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
1 cup buttermilk
1/2 basket of strawberries, about 1 1/2 cups, sliced
Strawberry jam or preserves, about 4 tablespoons
Instructions
Preheat oven to 425°. In a mixing bowl, combine the all purpose flour,
baking powder, salt and sugar. Cut in the butter till the mixture resembles
coarse crumbs. Make a well in the center and add the egg, buttermilk and
the berries. Using a wooden spoon, turn and cut the dough till it forms
a slightly sticky ball. Do not knead. Add an additional tablespoon or two
of flour if necessary but remember,the dough should be sticky. Spray a baking
sheet with non stick cooking spray or line with parchment or a silpat. Scoop
the dough onto the baking sheet leaving at least 1 1/2 inches around each
muffin top. Gently press a thumb size indentation into the center. Drop
a generous rounded teaspoon of the strawberry preserves into the indentation.
I recommend baking these in two batches, one sheet at a time. Bake for about
18 minutes or until golden brown. Cool briefly and serve.
Makes 12 muffin tops.