When Life Gives You Lemons AND Strawberries {Strawberry Lemonade Muffins}

Strawberry Lemonade Muffins

Did I mention I bought a flat of strawberries today?  I've been obsessed with getting some and now I'm a fool trying to use them.... I have 2 pints dehydrating {report on that experiment to follow} and I found this great Southern Living Recipe that uses both my overabundant strawberries AND my previously zested lemons.... win win.




HERE'S WHAT YOU NEED:

• 1 1/4 cups sugar, divided 
• 1 (8-oz.) container sour cream 
• 1/4 cup buttermilk
• 1/2 cup butter, melted 
• 1 tablespoon lemon zest 
• 1/4 cup fresh lemon juice 
• 2 large eggs, lightly beaten 
• 1 pint diced fresh strawberries 

HERE'S WHAT YOU DO:

1. 1. Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
2. 2. Stir together sour cream and next 5 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 {I used liners}. Sprinkle remaining 1/4 cup sugar over batter.
3. 3. Bake at 400° 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.

Good stuff.

p.s. Mine are pink because I had some red sugar I decided to use up