1/3 c. butter
1/2 c. sugar
1 egg
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 c. milk
3/4 to 1 c. sliced, drained fresh strawberries

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1/4 c. (approx.) melted butter

In large bowl beat butter and sugar until light and fluffy. Add egg and mix well. Mix dry ingredients and add to first mixture alternately with milk. Stir in strawberries carefully to avoid crushing.

Fill muffin cups 2/3 full (may grease pan or use muffin paper liners). Bake in preheated 350 degree oven for 30 minutes or until done. When muffins are done, immediately dip tops into melted butter and then in cinnamon/sugar. Best when served warm.