Strawberries. Abundant, available, organic, right now. And I will not ignore them. The recipe for  “Strawberry-Lemonade Muffins,” from the April 2012 issue of Southern Living, were moist and rich and oh-so-pleasing, with their crusted sugar tops. Make friends with these muffins and make yourself proud, too.

These muffins ask for “self-rising flour.” Here’s the formula for that: take 5 tsp. away from 2 1/2 cups all-purpose flour, and replace that with 1 1/4 tsp. salt and 3 3/4 tsp. baking powder. There’s your “self-rising flour.” You must understand, from the start, that these are not health-food muffins. These fall into the opposite category. Note the whole stick of butter, the sour cream, the eggs: hence, the wonderful richness. A lot of lemon zest and lemon juice add a great, tart perk, here. I promise your audience will love these muffins.

PRICES
Sour Cream (8 oz.) = $1.46

RECIPE: richness + sugar = happiness muffins
PREP TIME:
eat muffins after less than an hour of waiting
TASTE:
darling strawberry muffins are lemony enough, topped with crispy sugar

Next time, I want to cook the “Kung Pao Chicken with Water Chestnuts and Peanuts,” from Anja’s Food 4 Thought. Once again, I’m looking for an easy, delicious meal. Come back to my site soon, to see it.