Strawberry Poppy Seed Muffins

Photo: Cinnamon Girl

Ingredients

16 ounces Strawberries (approximately 1 + ⅓ cups pureed)

1 Egg

1/2 cup Sugar

1/4 cup Vegetable Oil

1/2 cup Sour Cream or Non-fat Greek Yogurt

2 cups King Arthur White Whole Wheat Flour or All-Purpose Flour

1 tablespoon + ½ Poppy Seeds

2 teaspoons Baking Powder

1/2 teaspoon Salt

For Strawberry Glaze:

1 tablespoon of Strawberry puree

1 tablespoon of Sour Cream

Dash of Vanilla

2 cups Confectioners' Sugar

Preparation

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.