Title: Strawberry Streusel Muffins
Categories: Muffins Bread
Yield: 12 Muffins

LORELI AGUDA
STREUSEL TOPPING
1/4	c	Butter
1/2	c	Brown sugar
1/2	ts	Cinnamon
		Pinch of salt
2/3	c	Flour
MUFFINS
1/2	c	Butter, softened
2/3	c	Sugar
2		Eggs
1	ts	Vanilla
3/4	c	Milk
1 3/4	c	Flour
2 1/2	ts	Baking powder
1/4	ts	Salt
1 1/2	c	Strawberries, firm, ripe, hulled and roughly chopped

STREUSEL: Cream together butter and brown sugar until smooth. Add cinnamon and salt; mix until blended. Add flour and mix with fingertips or pastry blender just until crumbly. Streusel can be made in advance and refrigerated up to a week.

Preheat oven to 375~. Grease or line muffin tins with paper cups. Cream together butter and sugar until light and smooth. Add eggs, vanilla, and milk. Lightly beat until smooth. In another bowl, combine flour, baking powder and salt. Add to liquid ingredients and stir just until flour disappears. Gently stir in berries. Spoon into muffin cups and sprinkle tops with streusel. Bake about 25 minutes, or until a tester comes out clean.

From Totally Muffins Cookbook, received from my secret pal, January 1996.

From: Lorelia

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