With the strawberry season in full swing, we had to find ways to use them more in the kitchen. Here is a simple, yet scrumptious breakfast or afternoon snack/coffee sidekick treat for you to try. Here we go:
1 stick (1/2 cup) butter
2 cup flour (I used 1 cup regular white and 1 cup whole-wheat flour)
3/4 cup granulated brown sugar
2 tsp baking soda
1/2 tsb each baking soda and salt
1 cup sour cream
1 tsp cinnamon
1 tsp vanilla extract
2 cups diced strawberries
Cook butter over medium-low heat until melted and slightly browned, cool. Mix flour, sugar, baking powder and baking soda. In another bowl mix sour cream, eggs, butter, cinnamon and vanilla extract.
Combine the two and stir in diced strawberries (Tip: if the dough appears too stiff, just add 1-2 tbs of water to make it more smooth). Fill lined muffin tin pan. Bake at 400F (200C) for about 20 minutes. Enjoy!