Strawberries & Cream Mini Muffins
1 c. strawberries, slightly under-ripe, diced into quarter-inch pieces
1 squeeze of lemon juice
1 c. flour
1/2 c. sugar
1 t. baking powder
1/4 c. vegetable oil (I usually sub 1/4 c. applesauce)
1/3 c. sour cream (I usually sub 1/3 c. plain yogurt)
1 t. vanilla extract
1 large egg
1 t. powdered sugar
Preheat oven to 400 degrees. Line mini-muffin tins with mini baking cups.
Put diced strawberries in a bowl, spritz lemon juice on them and stir gently to combine.
In medium-sized bowl, stir together flour, sugar and baking powder. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour over dry ingredients, stirring to combine with wooden spoon. Fold in strawberries. Spoon into mini-muffin tins. Bake 12 to 14 min or until done.
Place tin on wire rack and leave for 5 min. Take out muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve and dust the muffins.