strawberry muffins

so on the way home from the market yesterday i apparently managed to squish a good many of my strawberries. not my fault, as i was battling 60mph wind gusts on a slopey surface. however, it did present the problem of what to do with them. some topped the last couple of sponge cakes (from the second batch) and some were simply eaten. that still left a good many bruised fruits, however. so this morning became a search for a strawberry muffin recipe. i found one that looked promising on www.slashfood.com entitled food porn, in case anyone wants to google something other than "strawberry muffin whole wheat".

it calls for half whole wheat, which works. and also for streusel topping, which doesn't. the batter isn't strong enough to hold the streusel and it tries to pull of a high rise, which pushes any streusel on the edge of the muffin onto the top of the pan, where it burns. but aside from the topping, this proved an excellent recipe.

so:
Basic Strawberry Muffins with(out) Crumb Topping

Preheat the oven to 375.

Stir together 1 c. all-purpose flour, 1 c. whole wheat flour, ½ c. granulated sugar, 1 T. baking powder, ½ tsp. baking soda, and a pinch of salt.

In a separate bowl, whisk together 2 large eggs, ¼ c. (½ stick) melted butter, 1 tsp. vanilla extract, and 1 c. buttermilk.

Pour the wet ingredients into the dry ingredients and mix gently only until combined. Fold in 1½ c. coarsely chopped fresh or frozen strawberries, dredged.
(I would suggest putting your strawberries when your mix is almost all wet, so you don't lose any rise)

Separate into muffin cups and bake 15-20 minutes or til done.