After everyone pigged out on strawberry shortcake Monday night, there were just a few sliced, lightly sugared berries left in the bottom of my mixing bowl. So, after they had spent the night in my refrigerator, I decided to give them a useful life. Tossing a bit of this and a bit of that in the bowl with the strawberries, I came up with dandy muffins; hubby and sons implored me to write down what I'd done so I could repeat it again. As usual, these are mini muffins, because I'd rather have more than one, if I really want it, and my daughters agree!
STRAWBERRY MUIFFINS
1/2 cup strawberries, sliced and lightly sugared
2 cups flour
1/4 cup sour cream
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1 tbsp vegetable oil
1 egg
3/4 cup milk
1 tsp strawberry extract
Stir all ingredients together in a bowl. Spoon into greased mini muffin tins. If desired, sprinkle about 1/2 teaspoon of granulated sugar on top of each muffin. Bake at 400 for 10 to 12 minutes, and remove to a serving tray. Makes 24 mini muffins. Of course, I only got one, and, as usual, there were none left for my dearly beloved for breakfast the next day, which caused a great moaning and groaning.
4 comments:
Strawberry muffins sound good!
I love looking at your baked goodies. I am so not a baker - hubby likes to refer to anything I bake as a hockey puck - and that's never good. g
Lovely strawberry muffins. :-)
I love your mini muffins. These strawberry ones would be one of my favorites. I didn't know there was such a thing as strawberry extract! Hard to tell I'm a baking greenhorn! My youngest just saw this and said, "Oh man, I bet they have sweets everynight." I didn't have the heart to tell her that you also have them available in the morning, too!
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