Good morning everyone! It’s always great to discover an alternative to the usual eggs and toast for breakfast. Sometimes I make a breakfast casserole or oatmeal, but wanted something different today. Strawberries were on sale at my grocery store. So, naturally, I wanted to find a use for them. Below is a delicious recipe for breakfast muffins.
Strawberry Walnut Muffins
1/2 cup unsalted butter, melted
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup fat free sour cream
1 1/2 cups fresh strawberries, cut into small pieces
1/2 cup chopped walnuts (not in the original recipe)
2 1/4 cups all purpose flour
3/4 cup light brown sugar (however, I used 1/4 cup plus 2 tbsp of the Splenda brown sugar version)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Preheat oven to 350 degrees.
Line a muffin pan with paper liners (for me this made about 18 muffins). Spray muffin cups lightly with cooking spray to assure they do not stick.
In a small saucepan melt the butter and let cool to room temperature.
In a medium bowl whisk together the eggs, vanilla extract and sour cream. Add the cooled melted butter and stir to combine.
In large bowl sift the flour, baking powder, baking soda, cinnamon, and salt. Stir in the brown sugar.
Gently fold in the berries and walnuts, making sure they are coated with flour.
Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined (it made a rather thick batter).
Divide the batter evenly among the muffin cups.
Place in the oven and bake about 20 to 25 minutes, or until a toothpick comes out clear.
Transfer to a wire rack to cool.
**Recipe adapted from: Joyful Baker