Ingredients Jump to Instructions ↓

  1. 1 cup strawberries, slightly under-ripe, diced into quarter-inch pieces

  2. 1 squeeze of lemon juice

  3. 1 cup flour

  4. 1/2 cup sugar

  5. 1 tsp baking powder

  6. 1/4 cup vegetable oil

  7. 1/3 cup sour cream

  8. 1 tsp vanilla extract

  9. 1 large egg

  10. 1 tsp powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Line a 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. In a medium-size 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 12 to 14 minutes or until a 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 in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.


Send feedback