Strawberry Bread or Muffins

It is strawberry season here in Florida and with a generous strawberry farmer friend I am fortunate to receive a large quantity of berries. This year I made a delicious strawberry bread. The self rising flour makes the preparation easy and delivers great results.

Ingredients:

• 2 1/2 cups self rising flour
• 1 1/4 cups sugar (divided)
• 8 oz. sour cream
• 1/2 cup melted butter
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 large eggs - lightly beaten
• 1 1/2 cup diced fresh strawberries

Preheat oven to 400 degrees.

In a large bowl combine 1 cup of sugar and all the flour.

In a separate bowl combine sour cream. melted butter, lemon zest, lemon juice and eggs.

Make a well in the flour mixture. Pour the wet ingredient mixture into the well and stir by hand until just moist. Gently fold in the diced strawberries.

Transfer the batter into muffin tins with cupcake papers or loaf pans. 

Sprinkle batter with remaining sugar (or even raw sugar).

Bake until golden brown and when inserted a toothpick comes out clean (approximately 16 minutes for muffins, 25 minutes for small loaves adjust time for larger loaves).