Sweet Berry Muffins

1 quart (2 pints) strawberries, hulled, sliced

3/4 cup sugar

2 cups flour

2 1/2  teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1/2 cup (1 stick) butter, melted

1/2 cup milk

Whipped Cream 

Place strawberry slices in a medium bowl; top with 1/2 cup of sugar. Cover; refrigerate until ready to serve. (This can be done the day before.)

Heat oven to 400 degrees. With a wooden spoon, stir the flour, baking powder and salt together in a large bowl. Stir in remaining 1/4 cup sugar, eggs, melted butter and milk, stirring just until all ingredients are mixed.

Use a scoop to fill paper-lined muffin tins about 3/4 full.  Bake until an inserted skewer comes out clean and muffins are beginning to brown, about 18 to 22 minutes.

Transfer to a wire rack to cool. Makes 12.

Note: to serve, remove cooled  from paper wrapping. Cut in half crosswise. Place the bottom in a dessert or cocktail glass. Top with sliced strawberries  Place the muffin top over the berries. Add more berries and some of the berry juice. Top with whipped cream.