Strawberry + Lemon Pancake Muffins

By vealam

Ingredients

• SERVE WITH:
• 1 cup All Purpose Flour
• 2 tablespoons Sugar
• 1 Lemon, zested
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 2/3 cup Milk
• 1 whole Egg
• 2 tablespoons Unsalted Butter, melted and cooled
• 1 teaspoon Fresh Lemon Juice
• 1/2 teaspoon Vanilla Extract
• 3/4 cup sliced Strawberries {fresh or dehydrated}
• Butter
• Real Maple Syrup

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from simplyscratch.com

Preparation

Step 1

Preheat your oven to 350 degrees and spray half of a 12 cup muffin tin generously with non-stick spray. {I use my misto}

In a medium bowl combine the cup of flour, 2 tablespoons of sugar, a teaspoon of baking powder, a half teaspoon of baking soda and a quarter teaspoon of kosher salt. Grate in the zest from a whole lemon and whisk to combine.

In another bowl combine the 2/3 cup of whole milk, one whole egg, a teaspoon of fresh lemon juice, two tablespoons of melted butter {that has cooled} and half a teaspoon of vanilla extract. Whisk to combine and add it into the dry.

With a rubber spatula mix the ingredients together, scraping the bottom of the bowl. Add in the strawberries and mix until combined.

Divide the batter among the six {of a twelve 1 cup muffin tin} greased muffin tin spots and bake for 12-15 minutes.

Let cool for 10 minutes before running a knife along the edge and removing.

Serve with butter and real maple syrup.

Enjoy!