Strawberries Cream Mini Muffins

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

Printable Recipe

Ingredients

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

Directions

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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