Strawberry Vanilla Muffins

(From 750 Best Muffin Recipes by Camilla V. Saulsbury)
Makes 12 muffins. Preheat oven to 400F (200C).

Set aside:
- 1 tbsp (15ml) sugar aside for topping

In a large bowl, whisk together:

- 3/4 cups/ 175ml grabulated sugar, minus 1 tbsp for topping
- 1 1/2 cup/ 375 ml all purpose flour
- 1 tsp/ 5ml baking powder
- 1/4 tsp/ 1ml baking soda
- 1/2 tsp/ 2ml salt

In a food processor, process:
- 1 1/4 cup/ 300ml halved strawberries
- 2 eggs
- 3 tbsp/ 45ml melted unsalted butter
- 2 tsp/ 10ml vanilla extract
until just blended (not yet a smooth puree)

Add the egg mixture to the flour mixture and stir until just blended.

Divide batter equally among prepared cups. Sprinkle with preserved topping sugar.

Bake in preheated oven for 19 to 24 mins until tops are golden and a toothpick inserted in the center comes out clean.

Let cool in pan on a wire rack (out of the oven) for 5 minutes, then transfer to the wire rack to cool for 5 minutes. Serve warm.

Note:
- Bake on the middle rack of the oven
- Fill the muffin cups only almost to the full level
- Never overmix the muffin dry and wet ingredients