Strawberry Buttermilk Muffins
2 c. all-purpose flour (or, for gluten-free muffins, white rice flour)
1 c. granulated white sugar + 2 to 3 T. extra for sprinkling tops of muffins
1 T. baking powder
8 T. unsalted butter, melted
1 c. buttermilk
2 lg. eggs, beaten
2 t. orange extract
2 c. chopped ripe, fresh strawberries (washed & stems removed)
(1) Preheat oven to 400 degrees F. Prepare 10 one-half cup ramekins or 12 standard muffin pans for baking using one of the following methods: spray with baking spray (not for gluten-free), butter and flour (rice flour for gluten-free), or line muffin pans with muffin papers/foils. (Using foils is the safest way to prevent cross contamination of foods for people who are gluten-intolerant.)
(2) In a large bowl, whisk together flour, sugar and baking powder. In a medium bowl, whisk together butter, buttermilk, eggs and orange extract. Stir buttermilk mixture into dry ingredients. Fold in strawberries.
(3) Scoop batter into ramekins or muffin pans. Sprinkle tops of muffins with sugar. If using ramekins, place them on baking sheets. Bake for about 20 minutes or until muffins are firm to the touch and lightly golden brown. (Gluten-free muffins will just be brown around the edges.)
(4) Place muffin pans or baking sheets on wire racks until muffins are cool enough to serve – about 10 minutes.