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.