Strawberry Muffin Tops (printable)
Ingredients

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.