Strawberry Poppy Seed Muffins
16 ounces Strawberries (approximately 1 + ⅓ cups pureed)
1/2 cup Sugar
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Non-fat Greek Yogurt
1 tablespoon + ½ Poppy Seeds
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 tablespoon of Strawberry puree
1 tablespoon of Sour Cream
2 cups Confectioners' Sugar
Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.
Monday, April 12, 2010 - 6:40am