Strawberry -Lemon Muffins

            Prep / Tolat time:45 minutes  .......Make 15 Muffins

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

1.          Preheat oven to 400°. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
2.         Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.
3.         Bake at 400° for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.

We loved these fresh from the oven and topped with
strawberry curd :

4 ....................cups sliced fresh strawberries 
1/2 .................cup sugar 
2 ....................tablespoons cornstarch 1/4 cup fresh lime juice 
3 ....................large eggs 
2 ....................large egg yolks 
3 tablespoons butter

Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or use as a filling for tart shells.

Heart Healthy