I love springtime. It makes me want to eat outside and have brunch!
I can't think of a better way to celebrate the nice weather of spring than having a brunch filled with foods that speak 'spring'. Omelets with asparagus, mushrooms, and peas come to mind. So do strawberries. We see the first of our strawberries in the spring and they peak around May.
One perfect way to feature these luscious babies is to bake them into some muffins. Not just any muffins though. This is a brunch...it deserves a little decadent muffin. One with sour cream in it to make it soft and tender. Oh the joy of a strawberry muffin!
I've used a basic recipe and even provided you with lower carb options should you choose. Either way you make them they will turn our fantastic! Perfect for your spring brunch menu.
Remember, if you can't find some good juicy strawberries yet, then use frozen ones. They will work just as well, and you don't have to thaw them!
Enjoy the spring weather!
Strawberry Sour Cream Muffins
Makes 12
2 c flour
1 T baking powder
1/8 t salt
½ c sugar or ¼ c Splenda sugar blend
2 large eggs
1 c sour cream
6 T canola oil
1 t vanilla
1 c frozen or fresh strawberries, chopped
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray or line with paper liners.
In a large bowl add flour, baking powder, salt, and sugar. Stir to combine. In another small bowl lightly beat eggs. Add in sour cream, oil, and vanilla. Beat slightly to mix. Pour the wet ingredients into the dry ingredients. Stir until moistened. Do not over mix. Fold in strawberries.
Spoon batter into the prepared muffin tin. Bake for about 20 minutes or until golden brown. Allow to cool 5 minutes in the pan, then remove to a wire rack to cool completely.
