It’s my
pleasure to share a muffin recipe that will become a breakfast favorite with
your family. Use room temperature ingredients for best results as they blend
into the batter easily and produce amazing muffins and makes your life easier!
If you
prefer not to use butter, then an equal amount of vegetable oil or applesauce
works. You can also swap out sour cream for plain unsweetened Greek yogurt. Fresh
strawberries are perfect in this recipe, but frozen berries can also be used.
Thaw and drain the strawberries before adding them to the muffin mix. If your
frozen strawberries are whole, dice them first.
Strawberry
Sour Cream Muffins
powder
soda
strawberries
butter
extract¾ cup sour
cream
Preheat
oven to 375° F.
Wash
berries and remove stems. Dice the strawberries into bitesize pieces.
Insert
paper liners into a muffin pan or mist the pan with baking spray.
Combine flour
through salt in a medium size bowl. Fold in strawberries and set it aside.
In a
different bowl, cream butter and sugar together using a hand or stand mixer.
Once the mixture is light and fluffy, beat in eggs, vanilla, and sour cream.
Thoroughly
fold in the flour mixture to create a batter.
Spoon the
batter into the muffin cups to the top.
Bake
muffins 20 – 25 minutes or until a toothpick inserted in the center of a muffin
comes out clean.
Cool for
5 minutes in the baking pan. Then remove them to a wire rack to finish cooling
completely.
Store
your strawberry muffins in an airtight container. They will stay fresh at room
temperature for 3 days and can also be stored in the refrigerator for up to 1
week.
Here is a little from my romantic suspense set in New Zealand where a young woman who witnesses the aftermath of a crime is sent to a supposedly safe house.
Inching along the wall, Célie
reached the window. She held on to the door jamb, a little island of security
in a sea of fear. Then she stretched across and peered out. A featureless face
stared back at her.
She screamed and jumped back,
bashing her elbow on the laundry tub.
Peaches lumbered to his feet, shaky
and confused.
The face was still there. No eyes.
No mouth. No nose.
Peaches staggered over to the door
and snuffled.
Mesmerized, Célie kept staring at
that distorted face as she backed into a corner.
Then the face moved, and a hand
spread across the glass. The forefinger and thumb rubbed together.
Flashes of memory seared her mind.
She gasped, remembering that
fearful morning when she’d discovered poor Occy’s disemboweled body. Stunned,
struggling not to vomit, she’d been hovering over what was left of Occy when
she sensed she was being watched. For a few precious seconds she had stared
back at the creepy figure silhouetted in the early morning gloom watching
her—just watching her.
Then he’d rubbed his thumb and forefinger
together covetously, as if he were contemplating the best way to eat her alive.
And she’d bolted.
And done her best to bury those
memories.
Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.
Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.
All of Vonnie’s books are available at The Wild Rose Press and Amazon.
Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.