I promised you tons of strawberry recipes and here is one that is a keeper! My kids nicknamed these the “Glorious ones” because they loved these muffins so much. The bits of strawberry with specks of basil make a beautiful display on a cake stand along with the finishing strawberry balsamic lattice glaze. 
Strawberry Basil Cream Muffins
By: Bekie A
Dry:
2 1/4 cups of self-rising flour
3/4 cup raw sugar
1 tsp baking powder
1/2 tsp sea salt
1/2 cup of rolled oats
2 Tbsp of raw sugar for dusting
1 cup of diced strawberries (about 6 large) 
Wet:
2 large eggs beaten
1 1/2 cups of whipping cream mixed with 1 1/2 tbsp of strawberry vinegar ( if you don’t have strawberry vinegar, use regular & add 1/2 tsp of strawberry extract)
1/2 cup of melted ghee or butter
2 tsp of vanilla
1 tsp lemon zest
2 large strawberries lightly pureed with 3 large basil leaves (still chunky-not smooth) 
Directions:
-Whisk together dry ingredients except for the 2 Tbsp of raw sugar and strawberries. Mix together wet ingredients separately. Make a well in the dry ingredients and add in wet ingredients. Stir until combined. Add in diced strawberries and stir again.
Using an ice cream scoop, scoop heaping spoons into a lined muffin pan. Dust muffins with raw sugar. Bake at 350 for 15-18 minutes until golden and set. Makes 12 sky high muffins or 2 dozen small muffins.
Glaze:
1/4 cup melted butter
1 cup powdered sugar
2-3 Tbsp of strawberry balsamic
–Stir together until thin. Lattice with a spoon over the top of the cooked muffins. 
