Strawberry Muffins
I love to make these Strawberry Muffins for breakfast and then freeze the rest! These freeze great for a couple weeks and they are perfect for last minute breakfasts or snacks whenever you need them.
Ingredients:
3 c. strawberries, chopped into small pieces
4 c. flour
2 Tbl. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
2 c. sugar
1 stick butter, melted
2 1/2 c. sour cream
3 tsp. vanilla
Directions:
In a bowl, mix flour, baking powder, salt, cinnamon and nutmeg together.
In a separate bowl mix the sugar and eggs together. Slowly add in the melted butter. Add in the sour cream and vanilla just until mixed.
Combine the dry mixture, the wet mixture, and the strawberries. The mixture will be thick.
Grease a muffin tin and fill it all the way to the top.
Bake at 400 degrees for 5 minutes. Lower the temperature to 350 degrees and bake for an additional 20-22 minutes. Repeat with the rest of the muffin mix.
Makes 2 dozen.
Enjoy!
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