2 c. flour
3/4 c. plus 2 Tbs. sugar, divided
1 1/2 tsp. baking powder
1/2 tsp. baking soda
6 Tbs. margarine or butter, chilled and cut into cubes
1 c. chopped strawberries
3/4 c. plus 2 Tbs. buttermilk
1 egg
3 oz. cream cheese
Preheat oven to 400 degrees. Grease the bottom of a mini muffin pan (mine made 24). Combine the flour, 3/4 c. sugar, baking powder and baking soda in a medium bowl (preferably with high sides). With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the cut strawberries. Whisk the buttermilk and the egg together in a small bowl. Gently stir the buttermilk mixture into the flour mixture until combined. Divide evenly among the mini muffin cups. Break the cream cheese into small pieces and dip into the remaining sugar to coat. Press the cream cheese into the batter until level on top (do not sink the cream cheese, otherwise you won't be able to see it). Sprinkle the muffins with any remaining sugar. Bake for 12 minutes until lightly browned and a toothpick inserted comes out clean (do not put in the cream cheese part). Cool on a wire rack for 10 minutes before removing from the pan.
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