Strawberry Lemon Muffins/Trial recipe #1

I'm working on recipes for the county fair this summer.  So you can try them along with me and give me your votes for your favorite.  This is trial recipe #1.  I hope you enjoy. 

Strawberry Lemon Muffins

Unbaked batter without crumb topping

Unbaked muffins with crumb topping

Strawberry Lemon Crumb Muffins

1 1/2 c.  flour

1/2 c. sugar

2 t. baking powder

1/4 t. salt

1/2 c. milk

1/2 c. butter (1 stick) melted

1  large egg

1 1/2 c. strawberries (chopped)

1 teaspoon grated lemon peel

Crumb Topping

1/4 c. brown sugar (packed)

1/4 c. walnuts (chopped)

2 T.  flour

1 T.  melted butter

Combine

Preheat oven 350 degrees.  Line muffin tin with liners. 

Make crumb topping by combining all ingredients and set aside.

For muffins:

Combine flour, sugar, baking powder, and salt in large bowl.  Combine milk, butter and egg in small bowl until well blended.  Stir into flour mixture just until blended.  Fold in strawberries and lemon peel.  Spoon evenly into muffin papers.  Sprinkle crumb topping evenly over tops of muffins.

Bake for 25-30 minutes until toothpick inserted in center of muffin comes out clean.  Let sit in pan for 5 minutes.  Remove from pan and cool on cooling rack.  You can drizzle with glaze if wanted.

Yields 12 muffins.