Is your muffin buttered?

I was invited to a weekend BBQ held by the spirits writer at the Pittsburgh Post-Gazette where I'm interning this summer. At least half of those in attendance were teething, about to be teething or nursing. Regardless, it was a genuinely enjoyable evening (thunderstorms notwithstanding)  and I thought I'd make a halfway decent impression on these work people and bring something adorable and tasty in a wicker basket. Okay the wicker basket was sort of an afterthought but these muffins are legit. I used organic strawberries grown by this Amish woman who I accosted at a farmer's market and babies/adults alike totally flipped over them. This recipe is from allrecipes.com and though it was good, if I made these again I'd just use a basic buttermilk corn muffin recipe, add 1/2 cup packed light brown sugar and however many cups of hulled, diced strawberries I had on hand.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups chopped fresh strawberries
• 1 (8 ounce) container naturally flavored strawberry yogurt
• 1/4 cup butter, melted
• 1 egg, lightly beaten

Directions

1. Preheat oven to 350 degrees F. Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.