I saw this recipe in People magazine and immediately wanted to try them. They were in an article that went along with Will and Kate's Royal wedding and included English recipes. So when my niece and I decided to have a Royal wedding viewing party this is what I wanted to contribute. They were very good. I don't know if it's an issue with all mini muffins or this recipe but half the muffin stuck to the muffin cup. I'd like to try these as full size in the future.Ingredients:1 cup strawberries diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar
Directions:Preheat oven to 400 degrees. Line a 24 cup mini muffin tin with paper baking cups.
Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
In a medium-size bowl, stir together flour, sugar, and baking powder.
In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12-14 minutes or until a cake tester comes out clean.
Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.
Note: If making regular sized muffins it makes 12 and will have to bake for about 17 minutes
