I’m not sure I’ve ever been so muffin-focused before. Thanks for putting up with all the muffin talk this week! I just love how many great varieties of muffins there are, and what great breakfasts and snacks they make. This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert.
Strawberry Cream Muffins
1 3/4 cups whole wheat flour
1/2 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil or butter, melted
1 cup sour cream
1 cup chopped fresh or frozen strawberries
Stir together flour, sucanat, baking powder, and salt. Add oil, egg, and sour cream, mixing well. Fold in strawberries. Scoop batter into 12 well greased or paper-lined muffin cups. Bake in a 375° oven for 18-20 minutes or until lightly browned.
Don’t forget to mix up the batter and freeze it to make your muffin baking/dish washing life easier! (You knew I was going to say that didn’t you?)