Strawberries and Cream Muffins

Nigella Lawson's English breakfast

Strawberries and Cream Muffins
Strawberries and Cream Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

mini muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

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

    tso. baking powder

  • /4 cup vegetable oil

  • 1/3

    cup sour cream

  • 1

    tsp. vanilla extract

  • 1

    large egg

  • 1

    tsp. powdered sugar

Directions

Preheat oven to 400 1. Line 24-cup mini muffin tin with paper baking cups 2. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine. 3. Ina medium sized bowl, stir together flour, sugar and baking powder 4. 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. 5. Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12-14 minutes or until cake tester comes out clean. 6. 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 muffins are completely cool, place the powdered sugar ina small sieve. Shake sieve lightly to dust the muffins with sugar Serve.

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