Strawberry Lemonade Muffins
Transforming strawberry lemonade into a muffins, gives you a tangy lemon taste with the sweet strawberry taste. It is a definite delicious tasting muffin. Fresh strawberries work best, because they are a little firmer when you are baking. You -can- use frozen strawberries in your recipe. Make sure you put them in frozen so they don’t get all mushy until you bake them. The strawberry lemonade muffins give a refreshing taste to enjoy all year.
Serve as a snack, bringing a dish to pass, party treats or family gatherings. Whatever event you have, these would be a welcome addition.
Note: these should be served within a few days after making as they can get soggy. Freeze if you want to enjoy once in a while.
2 cups flour
1 tablespoon baking powder
1 1/2 cup sugar
1/2 cup lemon juice
1 stick softened butter
1 cup sour cream or vanilla yogurt
2 cups chopped strawberries
Preheat the oven to 350 degrees
Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
In a small bowl, add the flour, baking powder and strawberries and mix and set aside.
In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
Add the sugar into the egg and mix.
Mix in the lemon juice.
Add the soft butter and sugar.
Add the sour cream and mix well.
Pour the dry ingredients into the wet gradually and stir until incorporated.
Fill the muffin tins to the top of the liners or top of the muffin tin.
Bake for 30 minutes or until golden brown and the toothpick comes out clean.
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