- 6
- 15 mins
- 30 mins
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
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!