Strawberries and Cream Mini Muffins

By rossboys

Nigella Lawson

Ingredients

• 1 cup strawberries, slightly under-ripe, diced into 1/4" 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

Details

Servings 24

Preparation

Step 1

Preheat oven to 400 deg. 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.

n 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 to 14 minutes or until a cake tester comes out clean.

Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When the muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar.