Strawberry Corn Muffins


1/2 cup butter, melted
3/4 cups granulated sugar
2 large eggs
1 1/2 cups self rising flour
1 1/2 cups self rising corn meal mix
1 cup buttermilk
1 cup fresh or frozen strawberries, pureed
granulated sugar for topping


Grease 12 muffin cups or line with paper muffin liners. Mix flour, sugar and corn meal mix. Beat together buttermilk, strawberry puree, eggs and butter. With a wooden spoon, stir flour mixture into liquid mixture until just mixed. Spoon batter into prepared muffin pan, filling each muffin cup about full. Sprinkle each with a little granulated sugar. Bake muffins at 350 deg for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn muffins onto the rack. Serve warm.