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Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift together 11/2 cups flour, sugar, 1/4 cup brown sugar, baking powder, salt and cinnamon into medium size bowl. Make a well in the center. Put the egg, 8 tablespoons melted butter and milk in the well. Stir until combined. Quickly stir in strawberries and 1 teaspoon lemon zest. Fill each muffin cup 3/4 full with batter. Combine pecans, 1/2 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon and 1 teaspoon lemon zest in a small bowl. Pour in 2 tablespoons melted butter and stir to combine. Sprinkle mixture evenly over top of each muffin. Bake for 20 to 25 minutes. Mix lemon juice with powdered sugar and drizzle over muffins while warm.
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|Serving Size: 1 Serving (1255g)|
|Recipe Makes: 1|
|Calories from Fat: 1475 (38%)|
|Amt Per Serving||% DV|
|Total Fat 163.9g||218 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 54.6g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 519.2mg||160 %|
|Sodium 2336.6mg||81 %|
|Potassium 1518.1mg||40 %|
|Total Carbohydrate 598.3g||176 %|
|Dietary Fiber 36.3g||145 %|
|Sugars, other 562g|
|Protein 44.4g||63 %|
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Calories per serving: 3912
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