I’m about to conduct a sin. Apparently. The evidence for this is recent memes about food bloggers actually daring to blog rather than just giving the recipe. I am going to give you a story about how and why these Strawberry Sour Cream Muffins exist. Gasp!
You may know we have been renovating our kitchen. It has been the best of times and the worst of times. To misquote some famous author. The best referring to actually having our amazing new kitchen that is almost complete (I will blog about this when it’s done!). The worst (apart from the fact we have been bleeding money and related to this) was leaving the house while the old kitchen was demolished and the new kitchen installed.
So what does this have to do with Strawberry Sour Cream Muffins? I promise I am getting to it….
I decided to take the kids away for the night and clear out of the house while the bulk of the work happened. We had to leave pretty early in the morning so that the old kitchen could be removed and because we couldn’t check in to our hotel until 2pm we needed some activities to get through the day. So we decided to go strawberry picking on the way.
I have wanted to go strawberry picking for ages and I am so glad we did! We really enjoyed it even Mr 7 who has not been eating strawberries recently loved the outing and the juicy sweet strawberries still warm from the winter sun.
Since then I have strawberries on my mind. Not to mention they have started to hit the shops and are very reasonably priced. And so these Strawberry and Sour Cream Muffins have been created. Packed with wholesome goodness. And deliciousness.
I made these Strawberry Sour Cream Muffins with wholemeal flour and oats to bump up the fibre content. These muffins also are a good source of protein too and nut free so they’re great in the school lunchbox.
The are freezer friendly too. Just pop them in a container or ziplock bag and freeze for around 2-3 month.Print
These Strawberry Sour Cream Muffins are so tasty. They are a light but substantial muffin made with whole wheat flour. These are fantastic for school lunches.
- 3/4 cup sour cream
- 1/2 cup low flavoured olive oil
- 1/2 cup maple syrup
- 1/2 cup milk
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups self raising wholemeal flour
- 3/4 cup rolled oats
- 250g diced strawberries
- Preheat your oven to 180c fan forced and prepare a medium muffin tin
- In a bowl whisk together the sour cream, milk, maple syrup oil, eggs and vanilla
- Carefully stir in the flour oats and strawberries, taking care not to over-mix the batter
- Cook at 180c for 15 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack
Keywords: Muffins; Strawberry Sour Cream Muffins