Lemon Strawberry Muffin- Complements of Duffy

May 13, 2013





8.5 oz all purpose flour

6 oz pure cane sugar

1/8 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

8 oz sour cream, by weight

2 oz Lucero Lemon Infused Olive Oil

1 oz  Lucero Lemon White Balsamic

.2 oz vanilla

1 egg

8 oz strawberries, cut in small dice (1/4" x 1/4" square)

2 oz nuts, chopped



Preheat oven to 400°F.


1- Lightly spray 12-cup muffin pan with non-stick spray, or line 

with paper baking cups.


2- In a mixing bowl, combine dry ingredients.  In a separate bowl,

whisk sour cream with oil, balsamic, egg, & vanilla until smooth.


3- Pour creamy mixture into flour mixture, stir until ingredients

are moistened. Fold in berries & nuts. Use #12 scoop and scoop

batter into prepared muffin cups.


4- 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




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





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