1/2 c. butter, softened
1 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
1 tsp. grated lemon rind
1 c. fresh strawberries, chopped
1 tbsp. cinnamon sugar

Preheat oven to 375 degrees. Grease or line muffin pans. Cream butter in a large bowl; gradually add sugar and eggs, creaming until light and fluffy.

Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Stir in lemon rind and fold in berries.