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Strawberry Streusel Muffins

Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.

12 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

2-1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups coarsely chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Gently
fold in strawberries. Combine eggs, milk, sour cream and oil; stir
into dry ingredients just until moistened.
Fill greased or paper-lined muffins cups about two-thirds full. For
topping, combine flour, brown sugar and cinnamon; mix well. Cut in
butter until crumbly. Sprinkle about 2-1/2 teaspoons over each
muffin.
Bake at 425° for 20-25 minutes or until muffins test done. Cool

2 of 2

Strawberry Streusel Muffins (continued)

Directions (continued)

in pan 10 minutes before removing to a wire rack. Yield: about 1
dozen.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 192 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.