Strawberry and Cream Mini Muffins
1 Cup Strawberries, slightly under-ripe, diced into quarter inch pieces
1 Squeeze of Fresh Lemon
1 Cup Flour
1/2 Cup Sugar
1 Teaspoon Baking Powder
1/4 Cup Vegetable Oil
1/3 Cup Sour Cream
1 Teaspoon Vanilla
1 Large Egg
1 Teaspoon Powdered Sugar
Preheat oven to 400* F. Line 24-cup mini-muffin tin with paper baking cups or spray with Pam.
Put diced berries into a bowl and spritz with lemon juice; stir gently.
In medium bowl, stir together flour, sugar, and baking powder.
In a small bowl, beat the oil, sour cream, egg, and vanilla. Pour wet ingredients into the dry ingredients and mix with a wooden spoon. Fold in the berries.
Divide batter evenly among the cups. Bake for 12-14 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. Once they are completely cooled, dust with powdered sugar.
I will be sharing this recipe at Foodie Friday.
MAKE IT A GREAT DAY!