2 1/2 C self rising flour
1 1/4 C sugar
8 oz sour cream
1/2 C melted butter
1 T lemon zest
1/4 C fresh lemon juice
2 large beaten eggs
1 1/2 C diced fresh strawberries
Preheat oven to 400°. Combine flour with 1 C sugar. Make a well. Stir together sour cream, butter, zest, juice and eggs. Gently fold in strawberries. Spoon batter into lightly greased muffin tins 3/4 full. Sprinkle remaining 1/4 C sugar over batter. Bake for 16-18 minutes or until golden and wooden toothpick inserted in center comes out clean. Cool in pans for a few minutes.
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