Strawberry Muffins
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
- 1/4 cup vegetable or canola oil
- 1/2 cup honey or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups strawberries, chopped
Instructions
- Preheat oven to 375 degrees.
- In a bowl, combine the first 3 ingredients.
- In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.
- Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).
- Add the strawberries to the batter and slowly combine.
- Line or grease muffin tins and fill 2/3 of the way with batter.
- Bake for 20 minutes or until toothpick tester comes out clean.
- Cool and serve.
- * If you want to make mini muffins, fill 36 muffin cups and bake for 18 minutes or until a toothpick comes out clean.
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Sodium: 160mg | Fiber: 1g | Sugar: 9g
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