"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Sunday, February 27, 2011

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins
You Need:
16 oz strawberries (approx 1 1/3 cup pureed)
1 tsp lemon juice
1 egg
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 cups AP flour
1 1/2 tblsp poppy seeds
2 tsp baking powder
1/2 tsp salt

1 cup powdered sugar
vanilla extract
1 tsp lemon juice
half & half

Muffin Directions: Preheat oven to 375. Line muffin pan with baking cups.

Puree the strawberries & lemon juice in food processor.
Mix together the strawberries, egg, oil, sugar & sour cream until well blended.

In another bowl, mix together the flour, baking powder, salt & poppy seeds- add to the strawberry mixture & mix until just evenly moistened.

Fill each muffin cup about 3/4 full (i got 16 muffins)- bake for 16-18 min.

Allow to cool on a wire rack or wax paper. Once cooled- spoon on the glaze & let set (for at least 20 min)

Glaze Directions:
Mix 1 cup powdered sugar, splash of vanilla, 1 tsp lemon juice & a few splashes of half & half together in a small bowl. You can make the glaze as thick or thin as you like. I made mine on the medium thickness side- enough to drip onto the cupcakes but not run off.

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