Ingredients:
3/4 lb fresh strawberries
2 cups sifted flour (sifted before mixing with the other dry ingredients)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 large egg, slightly beaten
1 cup half-and-half cream
3 teaspoons strawberry extract
1/4 cup melted Crisco shortening

Preparation:

1. Wash the strawberry and cut them in half lengthwise, then thinly slice them.
2. Preheat the oven to 400 degrees F.
3. Line 12 regular-size muffin tins with paper liners.
4. In a large bowl, mix together the sifted flour, baking powder, salt and sugar until well combined.
5. Add the sliced strawberries to the flour mixture and mix with a wooden spoon to combine.
6. In another small bowl, whisk together the beaten egg, half and half, strawberry extract and melted shortening.
7. Add the cream mixture to the dry mixture; mix just until moistened (do not overmix!).
8. Using an ice cream scoop, divide the batter evenly between the 12 muffin tins.
9. Bake for about 17 minutes.