Recipe: Strawberry Muffins (using sour cream and brown sugar, 1980's)

STRAWBERRY MUFFINS

 1 1/2 cup strawberries, chopped
3 tbsp sugar
3/4 tsp cinnamon
2 cup flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar, packed
1/2 cup milk
1/2 cup sour cream
1/3 cup butter, melted
1 egg, beaten

Preheat oven to 400 degrees F. Lightly grease or paper line 12 muffin pan cups.

Toss the strawberries with the sugar and cinnamon; set aside. 

Sift together flour, baking powder, and salt. Add brown sugar, milk, sour cream, butter, and egg; stir just till moistened. Fold in the strawberries. Fill prepared muffin cups.

Bake approximately 20 minutes.

Makes 12 muffins
Source: Granny's Muffin House by Susan Ashby, 1983

	Nutty Cranberry Muffins with Streusel Topping "These walnutty, sweet and tangy muffins are a perfect foil to the savory egg and meat dishes of breakfast and brunch." - From: California Walnut Commission

	Angel Food Muffins with 5 Variations "Like angel food cake, these muffins are best with tea after dinner, or with a glass of milk before bed." - From: The Ultimate Muffin Book

	Raspberry Sour Cream Muffins "Light sour cream replaces vegetable oil, skim milk takes over for whole milk, and wheat germ is substituted for a portion of the flour in these moist muffins." - Kretschmer Wheat Germ

	Lemon Poppy Seed Muffins with Almond Glaze (using yogurt) "Eat these muffins on the day they are made - and while still slightly warm - for best enjoyment!" - From: Spice Islands

	Sunrise Peach Muffins From: The California Cling Peach Board

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