Saturday, May 14, 2011

Strawberries Cream Mini Muffins

Looking for a  perfect breakfast recipe?  These strawberries and cream are absolutely DIVINE! 

1 cup strawberries slightly under-ripe diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp. baking power
1/4 vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar
 adapted from  Nigella Lawson's

Preheat over to 400F.  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 cups in the mini-muffin tin.  Bake for 12-14 minutes or until a cake tester comes out clean.
Place tin on a wire rack for 5 minutes.  Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins re completely cool, place the powered sugar in a small sieve.  Shake sieve lightly to dust the muffin with sugar. Serve.

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Chung-Ah (Damn Delicious) said...

I love miniature-sized foods. They're so much more fun to eat!

Anonymous said...

I seriously love your blog!
Just everything about this blog is Lovely!
Thank you for the uploads and carry on the good work :)

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