Strawberry Cream Muffins

I made these today:

Strawberries and Cream Muffins (Nigella Lawson)


1 cup strawberries, slightly under-ripe, 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 (I used canola oil)
1/3 cup sour cream (I used light sour cream)
1 tsp vanilla extract
1 large egg
1 tbs powdered sugar

1. Preheat oven to 400 degrees. Spray or line a 24 cup mini-muffin pan, or 9 cups in a 12 cup regular muffin pan.

2. Put diced strawberries in a bowl, spritz lemon juice on them and stir gently to combine.

3. In a medium-size bowl, stir together flour, sugar and baking powder.

4. 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.

5. Divide batter evenly among the muffin cups. Bake for 12-14 minutes or until a toothpick comes out clean.

6. Place pan on a wire rack and leave for 5 minutes. Take out muffins and continue cooling on the wire rack. When muffins are completely cool, sprinkle powdered sugar over the top.