1½ cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
½ cup milk
½ cup butter , or margarine (melted)
1 egg
1½ cups fresh strawberries, chopped
1 tsp lemon peel, grated
Lemon Streusel Topping:
¼ cup pecans, chopped
¼ cup brown sugar, packed
2 tbsps all-purpose flour
½ tsp ground cinnamon
½ tsp lemon peel, grated
1 tbsp butter , or margarine (melted)
Lemony Glaze:
½ cup powdered sugar
1 tbsp fresh lemon juice
Preheat oven to 375 degrees F.
Paper-line 12 muffin cups.
Prepare streusel and glaze then set aside.
For the topping, combine pecans, brown sugar, flour, cinnamon, and lemon peel.
Add butter and stir until crumbly.
For the glaze, combine sugar and lemon juice in a small bowl, stirring until smooth.
For muffins, combine flour, sugar, baking powder, cinnamon, and salt in a large bowl.
Combine milk, butter, and egg in a small bowl until well blended.
Stir into flour mixture just until moistened.
Fold in the strawberries and lemon peel.
Spoon evenly into prepared muffin cups.
Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove from pan.
Cool on a wire rack for 10 minutes.
Drizzle Lemony Glaze over tops of warm muffins.
Serve warm or cool completely.
Sugar: 17g
:
Calcium: 70mg
Calories: 211kcal
Carbohydrates: 30g
Cholesterol: 13mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 70mg
Protein: 3g
Saturated Fat: 2g
Sodium: 205mg
Vitamin A: 359IU
Vitamin C: 10mg
