½ cup softened Butter
1 cup + 2 Tablespoons Sugar
1 teaspoon Vanilla Extract
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking Powder
½ cup Buttermilk
1 cup Roasted Strawberries, diced with about 2 tablespoons of collected syrup
3 teaspoons Vanilla Sugar*
Preheat the oven to 375.
Cream the butter and 1¼ cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder.
Add dry ingredients to the creamed mixture alternately with the buttermilk.
Gently fold in the diced roasted strawberries and juices.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter.
From the 3 teaspoons of vanilla sugar, sprinkle about 1/8 teaspoon over each muffin.
Bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day.
*You can sub any sugar for the vanilla sugar if you don't have it on hand -and/or- you can use my recipe for vanilla sugar to make your own.