4 Tablespoons softened Butter
1/2 cup Sugar
1 teaspoon Vanilla Extract
1 cup Flour
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
½ cup Buttermilk
1/2 cup Roasted Strawberries, strained with about 1 tablespoons of collected syrup
3 teaspoons Vanilla Sugar* or Sparkling Sugar (Optional)
Preheat the oven to 425.
Cream the butter and sugar until light.
Add the egg and vanilla.
Beat until light and creamy, about 3-5 minutes.
Sift together the flour, salt, baking soda and baking powder.
Add dry ingredients to the creamed mixture alternately with the buttermilk.
Gently fold in the roasted strawberries and juices.
Line a 6 cup standard muffin tin with cupcake liners, and fill with batter.
Sprinkle the tops of the muffins with decorative sugar (optional).
Bake at 425 for 10 minutes.
Reduce heat to 350 and bake for an additional 14-18 minutes until a toothpick comes out clean when checking doneness.
Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day.
Makes 6 muffins.