Strawberry Shortcake Muffins

Preheat oven to 350 degrees Fahrenheit. Line 12 cups in a muffin tin with paper liners or grease lightly. Silicone works well, too.

In a large bowl, mix together the flours, baking powder, and sugar. Cut in the butter with a fork or pastry blender until there are pea-sized crumbs. In another bowl, mix together the milk, egg, and vanilla. Dump the wet ingredients into the dry and mix by hand until just incorporated. Gently fold in the strawberries.

Scoop batter and fill prepared muffin tin cups 3/4 full. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely. Muffins can be frozen, if you don’t think you’ll eat a dozen of them in a couple of days. Especially at this time of year when you have to worry about mold growing fast.