STRAWBERRY MUFFINS                     Servings:

4   oz.       unsalted butter          1 1/4 c.  sugar
2             eggs                     2   c.    flour
2   tsp.      baking powder            1/4 tsp.  salt
1/2 c.        half & half              1   tsp.  vanilla
15            fresh strawberries, dry, coarsely chopped

    Cream together butter and sugar until light and fluffy.  Add eggs,
one at a time, and cream until well blended.  Sift together flour,
baking powder and salt.  Combine half & half and vanilla.  Alternate
adding wet and dry mixtures to creamed mixture.  Fold in strawberries.
Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.