Strawberries and Cream Mini Muffins

Ingredients

• 1 cup strawberries, slightly under-ripe, diced into 1/4-inch pieces
• 1 squeeze of lemon juice
• 1 cup flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 cup canola oil
• 1/3 cup light sour cream
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon powdered sugar

Directions

1. Preheat oven to 400 degrees. Line a 24-cup mini-muffin tin with paper baking cups.
2. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
3. In a medium-size bowl, stir together flour, sugar and baking powder.
4. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon.  Fold in strawberries.
5. Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12 to 14 minutes or until a cake tester comes out clean.
6. Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve and shake sieve lightly to dust the muffins with sugar. Serve.

Yield: 24 muffins (1 muffin = 1 serving)