1. Preheat oven to 400 degrees. Combine flour and 1 cup sugar in a large bowl; make a well in center of mixture.
2. Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling three-fourths full. Sprinkle remaining 1/4 cup sugar over batter.
3. Bake at 400? for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 1 minute; remove from pans to wire rack, and cool 10 minutes.
Sprinkle with sugar before baking for an extra touch of crunchy sweetness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (79g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 73 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 73.2mg||23 %|
|Sodium 537.6mg||19 %|
|Potassium 78.4mg||2 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 39.5g|
|Protein 5.6g||8 %|
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Calories per serving: 257
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