Strawberry-Lemonade 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 400u0b0. 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 400u0b0 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.

flour, sugar, sour cream, butter, lemon zest, lemon juice, eggs, fresh strawberries

Taken from www.myrecipes.com/recipe/strawberry-lemonade-muffins (may not work)