John Myers
Ingredients for 6 servings:
- 1 cup sour cream
- 125 g sugar
- 75 ml oil
- 1 packet of vanilla sugar
- 2 eggs
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 225 g flour
- 50 g desiccated coconut
- 250 g strawberries
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
with sour cream and coconut, fruity and juicy
Preheat oven to 190°C. Wash the strawberries, pat dry, and cut into eighths. In a bowl, combine the flour with the baking powder, baking soda, desiccated coconut, sugar, vanilla sugar, and salt. In a second bowl, whisk the eggs and sour cream until well combined. Add the flour mixture and strawberries and stir quickly. (Just until the dry ingredients are moistened.) Pour the batter into well-greased muffin cups and bake for 15-20 minutes at 185°C (top and bottom heat). This makes 12 large muffins if you fill the muffin tin 3/4 full.
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