everything to entertain: Royal Wedding

SUBSCRIBE

Facebook

TWITTER

Royal Wedding

Tuesday, April 26, 2011

Pin It

I am so excited for Friday. It is the royal wedding with Kathryn and William...although it starts at 6:00 a.m., I'm planning on setting my alarm to get up and watch it all. I remember watching Diana and Charles wedding thirty years ago (when I was...five *wink*) like it was yesterday. Are you interested in the royal family? Are you planning on watching the wedding of the century with your friends, co-workers or family? Whether you'll be watching THE wedding or not, make these Strawberries and Cream Mini Muffins. My husband couldn't stop eating them. They are sweet and tart at the same time. Perfect to enjoy with some tea in honor of the royal family. Your friends will thank you for them. Promise.

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

Nigella Lawson

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.