An English Breakfast Treat

I saw this recipe for Strawberries and Cream Mini Muffins in the latest issue of People magazine. British chef Nigella Lawson suggested that they would be the perfect breakfast for watching the royal wedding. "Strawberries and cream are about as British as you can get!" says Lawson.

I did not get up at 4am, but I did make the muffins and turned on the TV in time to see the happy couple exiting Westminster Abbey.

And no need to wait for a wedding (royal or otherwise), these muffins are melt-in-your-mouth delicious!

With strawberry season just around the corner, you'll definitely want to give these a try!

Strawberries and Cream Mini Muffins

1 cup strawberries, slightly under-ripe and diced

1 squeeze of lemon juice

1 cup flour

1/2 cup sugar

1 tsp baking powder

1/4 cup vegetable oil

1/3 cup sour cream

1 tsp vanilla

1 large egg

powdered sugar for dusting

1. Preheat oven to 400 degrees. Line 24-cup mini-muffin tin with paper baking cups.

2. Put diced strawberies in a bowl and spritz with lemon juice.

3. In a medium bowl, stir together flour, sugar and baking soda.

4. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine. Fold in strawberries.

5. Divide batter evenly in baking cups. Bake 12-14 minutes until cake tester comes out clean.

6. Place tin on a wire rack for 5 minutes. Remove muffins and dust with powdered sugar when cool.

*** I made 12 regular-sized muffins instead of the mini-muffins and baked them for about 18 minutes. Then I dusted them with the powdered sugar and ate them while they were still warm. They were very moist and bursting with fresh strawberry flavor. Delicious!

Were you a royal wedding watcher?

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