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

Glaze:

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.

Enjoy!