Waking up on a sunny morning and smelling the aroma of freshly-baked muffins right out of the oven makes life seem even fuller. For the ultimate taste use fresh-picked strawberries, like the ones you can pick yourself at many of our Hill Country farms in the spring.


Makes about 18 muffins.

2 cups all-purpose flour
3 tablespoons sugar
¾ teaspoon salt
1 tablespoon baking powder
1 cup milk
3 tablespoons unsalted butter, melted
1 egg, beaten
¾ cup fresh strawberries, cut into small chunks
¼ cup Fredericksburg Farms Old Fashioned Strawberry Preserves


Preheat oven to 400 degrees. Grease 18 muffins cups and set aside. Sift flour, 3 tablespoons sugar, salt, and baking powder into a large bowl. Make a well in center of flour mixture and set aside. Blend together the milk, melted butter, and beaten egg; pour into well in flour mixture. Stir together quickly with a fork just to moisten all dry ingredients; do not beat. Light stir berries and Old Fashioned Strawberry Preserves into batter just until evenly distributed. Pour into greased muffin cups, filling cups slightly more than half-full;  sprinkle top of each muffin with a little sugar. Bake on middle rack of preheated oven until a wooden pick inserted in center of muffins comes out clean, about 25-30 minutes.  Remove from oven. Using a small metal spatula, loosen sides of muffins; turn muffins out wire rack. Serve warm with lots of butter!