Ingredients: 2 teaspoons Baking Powder,2 cups Confectioners’ Sugar,1 Egg,2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour,1/2 cup Sour Cream or Non-fat Greek Yogurt,1/2 teaspoon Salt,1 tablespoon of Sour Cream,1/2 cup strawberries, sliced,3/4 cup sugar,Dash of Vanilla,1/4 cup Vegetable Oil
Instructions:
- Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.Spoon evenly into cups.
- Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl.
- Add confectioners' sugar and whisk.
- Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off.
- Let set 20 minutes and dip tops again.
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