Total Steps
6
Ingredients
13
Tools Needed
12
Related Article
http://www.michellesrecipeplace.com/node/300Ingredients
- 16.0 ounce Strawberries (approximately 1 + ⅓ cups pureed)
- 1.0 Egg Egg
- 1/2 cup Sugar
- 1/4 cup Vegetable Oil
- 1/2 cup Sour Cream or Non-fat Greek Yogurt
- 2.0 cup King Arthur White Whole Wheat Flour or All-Purpose Flour
- 1 1/2 tablespoon Poppy Seeds
- 2.0 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1.0 tablespoon Strawberry puree
- 1.0 tablespoon Sour Cream
- dash Vanilla
- 2.0 cup Confectioners' Sugar
Instructions
Step 1
Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.
Step 2
Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.
Step 3
In a medium bowl, mix the pureed strawberries, egg, sugar, oil and sour cream until well blended.
Step 4
In a large bowl, combine flour, poppy seeds, baking powder and salt. Stir the wet strawberry mixture into the flour mixture just until evenly moistened.
Step 5
Spoon the batter evenly into the prepared muffin cups. Bake for 18 minutes or until a toothpick inserted into a muffin comes out clean. Cool on wire racks before glazing.
Step 6
To make the glaze, whisk the reserved strawberry puree, sour cream, and vanilla together in a small bowl. Add confectioners' sugar and whisk until smooth. Drizzle glaze over tops of muffins or dip the muffin tops directly into the glaze, letting excess drip off. Let set for 20 minutes and dip tops again for a thicker glaze.