Sunday, July 19, 2009

Sour Cream Strawberry Muffins


1 stick butter, softened
3/4 cup sugar, plus additional for sprinkling on muffin tops
2 lg. eggs
1 1/2 tsp. vanilla
3/4 c. light sour cream
1 cup all purpose flour
1 cup whole wheat flour
1/4 tsp. baking soda
1/2 tsp. salt
2 cups fresh cut-up strawberries

In bowl cream together the butter and 3/4 c. sugar. Beat in the eggs, one at a time, and beat in the vanilla and sour cream. Into another bowl sift together the flours, baking soda, and the salt. Stir the mixture into the butter mixture until combined well and fold in the strawberries.

Spoon batter into 12 muffin tins, that have been sprayed with non-stick coating, then top with additional sugar. Bake @ 375* for 25-30 minutes or until just golden and tester comes out clean.

2 comments:

  1. These were amazing!! I can't thank you enough for starting your little website and if it hadn't been for Kristen and her link to your page I never would have found you (thanks, Kwis). Muffins were a huge success and I was the mum of the day for making something that everyone ate, including the children who refuse their fruit and vegetables. A big thanks from "down under" and a big thanks to you Jen for the recipe and the "shout out". Before you know it mums all over Australia will be making these delicious little muffins. xoxo Amanda

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  2. Yay, I'm glad Amander left a comment! You now have a friend from Down Under, Jen, lol! I'll be making these muffins for my family this weekend, I really think my brother (who is a poor college student) will love them!

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