Strawberries Romanoff Muffins
Yield
4 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raisins, seedless
|
|
| 1 | cup |
sour cream
|
|
| 4 | each |
english muffins
split, toasted |
*
|
| 1 ½ | pint |
strawberries
hulled |
*
|
| 1 | tablespoon |
brown sugar, light
|
|
| ¼ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
raisins, seedless
|
|
| 237 | ml |
sour cream
|
|
| 4 | each |
english muffins
split, toasted |
*
|
| 7.1E+2 | ml |
strawberries
hulled |
*
|
| 15 | ml |
brown sugar, light
|
|
| 59 | ml |
almonds
sliced, toasted |
|
Directions
In blender or food processor, purée raisins with cinnamon and nutmeg; add 2 tablespoons of the sour cream and blend until combined.
Spread raisin mixture on muffins.
Arrange strawberries on top. Combine remaining sour cream and brown sugar, spoon over strawberries.
