Strawberry Muffin Tops

A sure sign of Spring! Its Strawberry time. Strawberries are the first fruit to ripen in the spring, and even with today's global market which makes most foods available almost year-round; the appearance of fresh strawberries in the grocery store is a sure sign of spring. Strawberries have been enjoyed for centuries, in medieval times it was believed strawberries represented peace and prosperity.

Here's a recipe from the Kansas Wheat Commission that makes a good addition to breakfast, brunch or snack time. This 'muffin top' is something like a cross between muffins and biscuits. It is best fresh and warm from the oven, with the topping of strawberry jam there is no need to add anything more.

Strawberry Muffin Tops
Ingredients:
1 ¾ cup plus 2 Tbs. all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
⅓ cup sugar
4 Tbs unsalted butter, cold and cut into small pieces
1 egg, lightly beaten
1 cup buttermilk
1 ½ cup sliced strawberries
4 tsp. strawberry jam or preserves
Directions:
Preheat oven to 425 degrees F.
Measure flour and other dry ingredients; add to large mixing bowl. Using a pastry blender or two knives, cut in the butter until 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 until it forms a slightly sticky ball.
Prepare baking pans; either spray with non-stick cooking spray or line with parchment paper. Scoop the dough onto the baking pans leaving at least 1 ½ inches between each muffin top. (recipe makes about 12 muffin tops) Gently press a thumb size indentation into the center. Drop a generous rounded teaspoon of the strawberry preserves into the indentation.
Bake for about 18 minutes or until golden brown. Cool slightly and serve.

"Doubtless God could have made a better berry, but doubtless God never did". - Dr. William Butler, 17th century writer