SOUR CREAM STRAWBERRY SWIRL MUFFINS

Ribbons of sweet ripe PC Black Label British Columbia Strawberry Fruit Spread are delicately swirled through tender baked muffins, making these the ideal treat for snack time or breakfast on the go. To make even more delectable, serve with additional PC Black Label Normandy-Style Salted Cultured Butter for spreading.

Ingredients9

  • 2 cups (500 mL) all-purpose flour
    All-Purpose Flour, Unbleached
    In Cart

    PC Organics  All-Purpose Flour, Unbleached (2.5kg)

    $8.99 ea
    $0.36 / 100 g
  • 2 tsp (10 mL) baking powder
    Baking Powder
    In Cart

    Magic Baking Powder  Baking Powder (450g)

    $5.49 ea
    $1.22 / 100 g
  • 1/2 tsp (2 mL) baking soda
    Baking Soda
    In Cart

    Arm & Hammer  Baking Soda (2kg)

    $6.49 ea
    $0.32 / 100 g
  • 1/2 cup (125 mL) PC BLACK LABEL BRITISH COLUMBIA STRAWBERRY FRUIT SPREAD
    Fruit Spread, British Columbia Raspberry
    In Cart

    PC Black Label  Fruit Spread, British Columbia Raspberry (370mL)

    $5.99 ea
    $1.62 / 100 mL
  • 3/4 cup (175 mL) granulated sugar
    Calorie-Free Stevia Sweetener
    In Cart

    Sugar Twin  Calorie-Free Stevia Sweetener (100ea)

    $7.59 ea
    $0.08 ea
  • 1 cup (250 mL) sour cream
    Sour Cream, Regular
    In Cart

    No Name  Sour Cream, Regular (250mL)

    Not available to
    shop online

  • 1/4 cup (50 mL) PC BLACK LABEL NORMANDY STYLE SALTED CULTURED BUTTER
    Normandy Style Salted Cultured Butter
    In Cart

    PC  Normandy Style Salted Cultured Butter (250g)

    Not available to
    shop online

  • 1/4 cup (50 mL) canola oil
    Canola Oil
    In Cart

    No Name  Canola Oil (1.89L)

    $4.99 ea
    $0.26 / 100 mL
  • 1 egg
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea

Cooking Instructions

1

Preheat oven to 375°F (190°C). Spray muffin pan with cooking spray or line with paper liners.

2

Sift together flour, baking powder and baking soda; set aside. Place fruit spread in small bowl and stir until soft and almost pourable; set aside.

3

Whisk together sugar, sour cream, butter, oil and egg in large bowl until well combined. Add flour mixture; using wooden spoon, stir gently until almost combined. Spoon fruit spread over batter in large dollops; fold in until ribboned through (do not over mix). Scoop batter into prepared muffin cups.

4

Bake in centre of oven for 18 to 20 minutes or until golden and skewer inserted in centre comes out clean. Cool for 10 minutes in pan. Transfer to rack to cool completely before serving.
You will need
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) PC BLACK LABEL BRITISH COLUMBIA STRAWBERRY FRUIT SPREAD
3/4 cup (175 mL) granulated sugar
1 cup (250 mL) sour cream
1/4 cup (50 mL) PC BLACK LABEL NORMANDY STYLE SALTED CULTURED BUTTER
1/4 cup (50 mL) canola oil
1 egg
Chef's tip Serve with soft PC Black Label Normandy-Style Salted Cultured Butter.