3/4 c. sugar
3 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. non-fat half and half
1 1/2 c. strawberries, sliced
|With the crumble|
3/4 c. flour
1/3 c. butter, sliced
1 tsp. vanilla
1/4 c. sugar
To make the muffins: Cream the butter and sugar together until fluffy.
Add in one egg, then beat. Add the second egg and vanilla, then beat.
|Ready to eat|
In a separate bowl, mix the flour and baking powder together. Sift 1/3 into the muffin batter. Stir. Then pour in half of the half and half. Stir again. Sift another 1/3 of the flour mixture in. Continue to stir between flour and half and half additions.
Fold in the strawberries.
Grease a muffin pan with crisco (or whatever you want). Pour in the muffin batter about 3/4 full in each cup.
To make the crumble: Add all the ingredients to a food processor. Pulse until crumbly. Sprinkle heavily over the tops of the muffin batter in the pan.
Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean. Makes about 15-20 muffins.
Here is a link to the original recipe: http://www.nlrockrecipes.com/2013/04/strawberry-shortbread-crumble-muffins.html