Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

Strawberry Poppy Seed Muffins

45 minutes

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Details
  • Servings:   12
  • Vegetarian:   True
  • Weight Watchers:   11 Points
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Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 2 teaspoons Baking Powder
  • 2 cups Confectioners' Sugar
  • 1 Egg
  • 2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour
  • 1/2 cup Sour Cream or Non-fat Greek Yogurt
  • 1/2 teaspoon Salt
  • 1 tablespoon of Sour Cream
  • 1/2 cup strawberries, sliced
  • 3/4 cup sugar
  • Dash of Vanilla
  • 1/4 cup Vegetable Oil
Instructions

Preheat oven to 375 degrees. Grease a 12-cup muffin tin or fill with paper liners.Puree strawberries in a blender or food processor. Set aside 1 tablespoon for glaze.In medium bowl mix strawberries, egg, sugar, oil and sour cream until well blended.In a large bowl combine flour, poppy seeds, baking powder and salt. Stir strawberry mixture into flour mixture just until evenly moistened.Spoon evenly into cups.

Bake 18 minutes or until a toothpick comes out clean. Cool on wire racks before glazing.To make the glaze whisk strawberry puree, sour cream and vanilla together in a small bowl.

Add confectioners' sugar and whisk.

Drizzle glaze over tops of muffins or stick the tops right in the glaze letting excess drip off.

Let set 20 minutes and dip tops again.

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