Sunday, 11 February 2018

Strawberries and Cream Muffins

Valentine's Day is coming up this week and I was inspired to try out a new kind of muffin. Strawberries seem to be the classic fruit of Valentine's Day, and it was one of the only fruits I had on hand, so I decided to try a modification of my raspberry streusel muffins. I love the moisture and richness that sour cream (or plain yogurt) adds to muffins. Whenever I make a muffin that doesn't use some kind of fruit or vegetable purée (bananas, pumpkin, etc), I try to incorporate sour cream or yogurt. These muffins turned out great and are a fun and delicious Valentine's treat! 

I tried putting a strawberry slice on top to look like a heart, but they sunk in to the batter too much during baking. So it became more of a hidden heart inside each muffin, which is fun too! 
Hope you enjoy :)

Makes 14-16 muffins 
1/4 cup Canola Oil (or vegetable oil)
2 Eggs
1 tsp Vanilla
1/2 cup Sour cream (I use 5%) - or plain yogurt
1/4 cup + 2 Tbsp Milk
2/3 cup Sugar 
2 cups GF flour blend (I use my light flour blend)
2 tsp Baking Powder
1/4 tsp Salt
1-11/2 cups Chopped Strawberries (fresh or frozen)

In a large bowl, mix wet ingredients and sugar together.
Add the dry ingredients to the bowl and gently mix to combine.
Fold in chopped strawberries.
Fill 14-16 paper lined muffin tins 2/3 full.
Bake at 375 for 18-20 minutes. 
Let cool in the muffin pan for a few minutes then move to a cooling rack. 
Store in an airtight bag in the freezer. 

Add dry ingredients to the wet

Fold in strawberries

Fill muffin tins 2/3 full. Top with heart shaped strawberry slices (optional)

Bake at 375 for 18-20 minutes