Streusel Topped Strawberry Muffins

4 oz. granulated sugar
3 oz. all-purpose flour
2 oz. unsalted butter, cold
1 tbsp. nonfat dry milk
1/8 tsp. salt
1 1/2 lbs. IQF whole California strawberries, slightly thawed
1 (1 lb.) Package Basic Muffin Mix
1 qt., 1/2 cup water

Directions

Directions for Streusel Topping: In food processor, process sugar, flour, butter, dry milk and salt until mixture is coarse and crumbly. Set aside. Directions for Muffins: Heat oven to 425 degrees F. Using buffalo chopper or food processor, coarsely chop strawberries. Set aside. In bowl, mix muffin mix with water according to package directions. Fold in strawberries until completely incorporated. Do not over mix. Scoop 5 ounces batter into 24 greased jumbo muffin cups. Sprinkle each muffin with 1 tablespoon streusel topping. Bake 25 to 30 minutes of until wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool on rack.

Nutritional Information

Per serving (1 Jumbo Muffin): 454 calories; 13 g fat; 36 mg cholesterol; 544 mg sodium; 79 g carbohydrate; 2 g fiber; 5 g protein. Yield 24 Muffins