Wednesday, May 27, 2009

Strawberry streusel muffins


2 1/4 cups all-purpose flour
1/3 cup sugar
1T baking powder
1/4 t salt
1 1/2 cups chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil

Streusel topping:

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 t of ground cinnamon
2 T cold butter or margarine


In a large bowl, combine four, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; Stir into dry ingredients just until moistened. Fill Greased oven paper lined muffins cups about two thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2 1/2 teaspoons over each muffin. Bake at 425 degrees F for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to wire rack. The lightest aluminum muffins pans work best.

No comments: