8.5 oz All Purpose Flour
6 oz Pure Cane Sugar
1/8 tsp Salt
2 tsp Baking Powder
12 tsp Baking Soda
8 oz Sour Cream, by weight
2 oz Lemon Olive Oil, by weight
1 oz White Strawberry Balsamic
.2 oz Vanilla
8 oz Strawberries, cut in small dice (1/4" x 1/4" square)
2 oz Nuts, chopped
Preheat oven to 400°F. Lightly spray 12-cup muffin pan with non-stick spray, or line with paper baking cups.
In a mixing bowl, combine dry ingredients. In a separate bowl, whisk sour cream with oil, balsamic, egg, & vanilla until smooth. Pour creamy mixture info flour mixture, stir until all ingredients are moistened. Fold in berries & nuts. Use #12 scoop and scoop batter into prepared muffin cups.
Bake for 18-23 minutes or until muffins are golden and tops spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove from pan to wire rack to cool completely.
Notes: Taste your berries to see how sweet they are, if they are really tart add sugar if needed. You can also use other berries, such as raspberry or blueberry. Toast chopped nuts for 5 mins, to bring out the nuttiness.