Strawberry and Cream Mini Muffins

By ninebirch

Ingredients

• 1 Cup Strawberries, slightly under-ripe, diced into quarter inch pieces
• 1 Squeeze of Fresh Lemon
• 1 Cup Flour
• 1/2 Cup Sugar
• 1 Teaspoon Baking Powder
• 1/4 Cup Vegetable Oil
• 1/3 Cup Sour Cream
• 1 Teaspoon Vanilla
• 1 Large Egg
• 1 Teaspoon Powdered Sugar

Preparation

Step 1

Preheat oven to 400* F. Line 24-cup mini-muffin tin with paper baking cups or spray with Pam.

Put diced berries into a bowl and spritz with lemon juice; stir gently.

In medium bowl, stir together flour, sugar, and baking powder.

In a small bowl, beat the oil, sour cream, egg, and vanilla. Pour wet ingredients into the dry ingredients and mix with a wooden spoon. Fold in the berries.

Divide batter evenly among the cups. Bake for 12-14 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. Once they are completely cooled, dust with powdered sugar.