Tuesday, April 26, 2011
Slice your strawberries. Now is a good time to use this tip. Combine it with lemon juice.
Gently fold the strawberries into the muffin batter.
Scoop into mini muffin papers.
Look at those delicious strawberry pieces. Yum!
Bake at 400 degrees for 13 minutes.
Dump muffins onto a cooling rack. Sprinkle with powdered sugar when cooled.
Taste a little English treat while watching the wedding. Delicious.
Strawberries and Cream Mini Muffins
1 cup strawberries, diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 tsp vanilla extract
1 large egg
1 tsp powdered sugar
Preheat oven to 400 degrees. Line a 24-cup mini-muffin tin with paper baking cups. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
In a medium-size bowl, stir together flour, sugar and baking powder. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
Divide batter evenly among the paper ups in the mini-muffin tin. Bake 12-14 minutes or until a cake tester comes out clean.
Place tin on a wire rack and eave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.breakfast muffins strawberry 1 Comment